Dark red fruits, dried cranberry, cassis and eucalyptus
Medium-bodied, structured with moderate acidity and fine tannins with a lasting finish
Grilled lamb chops, mixed grill fajitas or savory ratatouille tossed with fresh peppery arugula
Located on the west slope of the Blue Ridge Mountains, between 1100 and 1300 feet above sea level. This planting consists of 6 acres of 2- to 14-year-old vines, growing in deep, steep and well drained rocky soils. The vines are cane pruned and trained to both the Open Lyre and Double Guyot systems.
2010 was an extraordinary winegrowing year in Virginia. High heat and extremely dry conditions prevailed throughout the growing season. Add in an early bud break and no season-ending tropical storms, we enjoyed a long growing season which in turn allowed our red grapes time to attain ultimate and full ripeness. These are hedonistic red wines.
A blend of 40% Cabernet Franc, 27% Cabernet Sauvignon, 27% Merlot, and 6% Petit Verdot. The grapes were hand harvested and chilled over night. A double sorting, (pre and post destemming) was performed and the berries were destemmed without crushing. The whole berries filled small one-ton fermenters and then cold soaked for 4 days. Moved into the fermentation room, the bins were warmed to 60ºF and inoculated with yeast. Fermentation lasted about 7 to 10 days with 2 cap punch downs each day. After about 2 weeks of additional maceration, the wine was pressed off, allowed to settle overnight and racked into barrels the next morning. The barrels were inoculated with a malolactic culture and this fermentation lasted from 30 to 60 days. Once ML fermentation was complete, the wine was racked out of the fermentation room back into our cellar and allowed to rest. During the summer of 2011, the final blends were made and the wine was transferred from primarily new French oak barrels to older, neutral barrels for further aging. Bottled unfiltered in March 2012.
75 cases produced. Drink now or wait for 2 years and will age through 2020.