Color: Ruby red with a slight meniscus. Mostly opaque and dark.
Aromas: Dried fruits—cherry, blackberry and a bit of apricot believe it or not. Cocoa and cinnamon.
Flavors: On the palate, the dried fruits mesh well with the sweetness. Baking spice and a little vanilla on the finish. True to the varietal, there are some white pepper undertones.
Structure: The acidity holds out throughout, balancing well with the higher alcohol and sweet fruit.
Pairings: Blue Cheese, pecan pie, toasted almonds.
Hand-harvested and hand-sorted. Destemmed to closed top tanks. Cold soaked for 24 hours. Pumped over 3 times a day during peak fermentation. Fermentation halted by fortification of high proof brandy mid-way through fermentation.