A medium body and firm but graceful tannins give the 2004 vintage satisfying fullness. The palate is rich in dark fruit—black cherry and fresh berry—and handsomely framed with subtle notes of spice, vanilla and toasted oak. As a result, this wine makes an excellent compliment to grilled meats, spicy pasta sauces or with hearty after dinner cheese.

After a good harvest, a winemaker wants to preserve as much of the natural flavor contained within the grapes as possible. The fruit was carefully de-stemmed, before crush, to limit the extraction of excess tannin. The must was immediately allowed to cold soak, a technique that enables it to concentrate additional flavor and character prior to fermentation. Once primary fermentation was complete and the wine had been separated from the skins and pulp, it underwent a secondary period of malolactic fermentation to further compliment its fruit-forward character.  It was then aged for 24 months inselect barrels.