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Tasting Notes:
Dark red color. In the nose it has red cherries and plums with a touch of toasty oak. Hints of chocolate and berries. Round tannins, soft but well structured.
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Aging:
Macerated for 15 days.
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Winemaking:
Grapes were cold macerated for 2 days. Fermented in stainless steel tanks at a temperature between 25° and 28° C. Malolactic fermentation done in tanks. 40% of the blend was aged with American and French oak.
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Food Pairing:
Ideal for red and juicy meats. Well-seasoned dishes and mature cheeses such as gruyere and blue. Perfect partner for lamb and grilled red meats.
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Accolades:
2014 Beverage Institute – 91 pts
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