color: medium ruby

aroma: black cherry crumble, dark chocolate, tarragon

palate: plum skins, summer blackberries, petrichor, black trumpet mushroom

pairing: black Garlic butter finished ribeye 

aging: now- 2034

This robust blend of 65% Cabernet Franc and 35% Petit Verdot was hand-harvested in mid-October. Both varieties were fully destemmed and whole-berry fermented in stainless steel tanks. A 10% bleed increased the wine's concentration. Gentle pumpovers during fermentation ensured optimal extraction, and the wine was aged in neutral French oak barrels for 18 months.