Vineyard: Geyserville, hand-harvested. Fermentation on the native yeasts. Full malolactic fermenation. Aged for 12 months American oak barrels (20% new, 2% one year-old, 22% two years-old, 25% three years-old, 22% four years-old and 9% five years-old).Dark garnet red with classic Geyserville nose of ripe black cherry and plum, gravel, wintergreen, and beautiful oak spice. Deep and sensuously layered with polished tannins, river-rock minerality, and a long finish.Enjoyable now, this excellent wine will develop more complexity over the next fifteen years.Total acidity: 6.83 g/l.
Serve at 16 - 18 °C with beef steak, game dishes, red meat stews with mushroom.
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