57% Cinsault, 26% Mourvedre, 17% Zinfandel
Color: Transparent purple. light purple rim.
Aromas: Anise, fennel blackberry, cherry. Leather. Hints of baking spice.
Flavors: Baked cherries, anise, blackberries. Vanilla. All spice on the finish.
Structure: Medium tannins, medium acidity. Dry.
Pairings: Beef with mushrooms, roast pork, braised lamb shanks, roast duck with cherry reduction.
Hand-harvested and hand-sorted. De-stemmed to closed top tanks for 48 hour cold soak. Inoculated and pumped over 3 times daily during peak of fermentation. Pressed off the skins.