We separated and discarded the stems while carefully avoiding crushing most of the fruit. After fermentation, the wine stayed in contact with the grape skins for an additional 35 days to add further layers of complexity. Then, using very gentle pressing, the 95% free-run juice was aged in a combination of new and used French, European, and American oak. The wine was racked every three months for 18 months before it was bottled.

Winemaker Tasting Notes (March 2009):
Fruity ripe rich plums and black cherry, mineral notes with toasty oak with a classic Rutherford nose. Dried berry flavors mingle nicely with oak and rum raisin. Round chewy tannins will help this wine age. Will peak in 3 to 5 years. Drink 2010 - 2018.

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