Nose
Complexity and subtlety abound in this wine, and it clearly has longevity built into it. Aromas of plum, black currant, and blackberry rise out of the glass along with a subtle dust/dried leaves/forest floor character.
Palate
Flavors include, but are by no means limited to, tart cherry, blueberry, elderberry, smoke, moss, and earth. This wine takes a hold of your palate and doesn’t let go. Enjoy well into the 2030s.
Harvest
4.1 tons of estate grown Saperavi grapes were harvested by hand on October 25, 2017. The grapes had 23.3 brix natural sugar, 1.09 g/l TA and a 3.31 pH.
Winemaking
Fermentation lasted for 10 days at 60-74 degrees and a full malolactic fermentation was completed. The must was pressed and transferred into new and used American oak barrels for 37 months.
Aging
37 months in American oak
