Fruit from Dutton Ranch was hand sorted into open-top fermenters, cold soaked for five days and punched down three times daily. The lots spent on average two to three weeks on skins, and the wine was aged in French barrels, nearly half new.
The result is ruby red with the fragrance of spiced red fruits, rose petals, Christmas candle, cranberry, and juniper. The concentrated body delivers on this aromatic promise, with more red fruits and spice, although pronounced acidity keeps it refreshing despite the clove-y barrel influence. It needs to cellar awhile. Serve it now with light meats spiked with pepper or dressed with spicy fruit chutneys.
13.5% abv | $44 (sample)
