The fruit used in this blend comes from ten different blocks on the property, and is perhaps the best expression of our estate’s terroir. Most of the fruit in this blend comes from vineyards planted in
our denser, less sandy soils and on south-facing slopes. The estate, which covers 60 acres, spans across both sides of 322 to Harrisonville Road and ends at Richwood Road. Variation in elevation
and soil type help contribute to the complexity of our wines.
Handpicked, destemmed, and hand sorted into open top tanks. Fermented on skins with daily pumpovers and /or punchdowns. A two week post-ferment maceration further extracted tannin from the ripe fruit, balancing the structure of the wine. Drained and pressed to settling tank before
barreling down and completing malolactic fermentation in 15% new French oak.
Food Pairing Notes
Braised short rib with wild mushroom reduction.