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Paso Robles fruit is in the forefront of this blend, lending its baked cherry, cassis and leather character to the plum jam, super-ripe, tobacco and spice profile of the Lodi wine. Added to this were small amounts of Lake County and Sonoma County wines, these two provided a bit more focus and refinement to the overall blend. The wine was fermented using the technique of extended maceration, which yielded a darker colored richer wine, with fine chocolate and roasted fruit tones. With a deep ruby color, rich aromas of juicy cherry and blackberry, and a soft lush texture, this is a wine that invites immediate consumption, but that will reward two or three years of cellaring.
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