This lovely dry red was fermented on the skin for four weeks. Aged in 80% French new oak and 20% aged American oak barrels for seventeen months.
The first nose has aromas of pinecone, eucalyptus and Macadamia nuts from the oak, followed by aromas of red berries, red plum, and cherries.
The soft oak comes through in the mid palate and follows with delicate tannins that will soften even more over time.
Game, game, game! Venison, fowl (quail, pheasant, partridge…), duck, lamb, braised rabbit, Boeuf Bourguignon, NY strip steak. Creamy cheeses to balance out the tannins: creamy brie, Camembert (for a little spunk), goat cheese; with a little more funk: Munster, Port Salut, Pont l’Evêque… Dessert: chocolate dipped strawberries, strawberry-rhubarb pie (sweet and tart at te same time), 85% dark chocolate.