Blackberry and black cherry aromas on the nose, with savory notes. On the palate pretty mocha and roasted fruit flavors emerge, with a finish extended by supple tannins and crisp acidity. Enjoy with roasted duck breast with rum and coffee marinade, or other strongly flavored red meats.
The summer of 2014 was the hottest on record for most of the Willamette Valley, with nights much warmer than usual. We de-stemmed 100% of the fruit, and fermented in small lots, using indigenous and cultivated yeasts. Fermenters were punched down 2X daily by hand, with gentle pressing. Aged 18 months in 10% new American oak barrels.