A warm summer allowed for an extended growing season where the grapes were harvested at optimal ripeness. The fruit was destemmed without crushing, allowing for a portion of whole berries in the ferment that provide a fresh berry fruit lift, creating a more complex wine. The grapes were cold soaked for five days to promote extraction of color and flavor, then fermented on their skins for 10 days. A mixture of wild and cultured yeast strains were used to enhance complexity and mouthfeel. The wine underwent 100% malolactic fermentation, and was 100% barrel matured, 25% in new French oak and the balance in French barrels (1-2 years of age). After 12 months aging in barrel, the wine was blended, lightly fined and filtered. Enticing red berry aromas lead to flavors of ripe blackberries, cherries and plums with a long lingering finish. A complex wine with integrated oak and velvety tannins complete an experience of rare pleasure. Spicy notes come to the fore immediately, with lifted aromas of raspberry, cherry and blackberry.