Color: Dark ruby in color.
Aromas: Blackberry, cherry, oak and mixed nuts.
Flavors: Medium to high tannins and acid.
Structure: Plum, black cherry, pepper and vanilla.
Pairings: Boar, venison, elk, lamb shank.
Hand-harvested and hand-sorted Cold soad for 48 hours Pumped over 3 times a day during peak fermentation