This cool climate Finger Lakes red encompasses moderate and soft tannins wrapped up in spiced red raspberry and basil notes. A hint of vanilla and smoked meat on the nose compliments a rich fruity profile.
The fruit underwent a forty-eight hour cold soak prior to inoculation, and was fermented with a blend of yeasts originating from the Rhone Valley and Bordeaux. The resulting wine then went through malolactic fermentation before aging in older French and American oak for nine months before bottling.
Food Pairing Notes
Spicy complex stews. Moussaka, braised chicken or seasoned eggplant dishes.