The palate offers an elegant blend of dark cherries, rhubarb and blackberry, evolving into complex flavors of cranberry, walnut, and cassis. Stainless steel fermentation with daily punch downs and pump overs is followed by malolactic fermentation before barrel aging for 8 months in French oak.

Accolades 

91 points; "pear and apricot flavors align": Wine Enthusiast (Mar. 2023)

95 points; "perfectly balanced with a vibrant texture": BevX (Oct. 2023)

91 points; "very fresh and citrusy with an attractive mineral backbone and chalky texture": JamesSuckling.com (Oct. 2023)

Tasting Notes

It was placed in French and American oak barrels, 15% of which is new wood, that were hand selected from only the finest coopers, such as Seguin Moreau, Mendocino Cooperage, Demptos and Radoux. Barrel aged, along with the lees being stirred every two weeks once fermentation is complete.