Description

Grapes are harvested from old, low yield vineyards in Lodi, 100km east of San Francisco.  Vinification takes place in stainless steel fermentation at 78- 80°F for 10 days followed by 24 months on 2nd and 3rd year French oak barrels.

This delicious red has intense blackberry and spicy notes with gentle tannins and a lingering finish.

Food match:   Roasted and grilled meats, especially pork.