Typically used as a blending component, this limited production bold Petit Verdot displays aromas and flavors of violet, leather, vanilla, coconut, and a base of rich dark fruit and spicy floral aromas.
Hearty dishes, aged cheese, pork spare ribs
80% Petit Verdot, 20% Syrah
16 months in 80% French Oak (40% new) and 20% American Oak
0.50 g/100 mL
Grapes were de-stemmed and crushed leaving 40% whole berries, and inoculated with Premier Cuvee yeast to begin fermentation of which they remained on skins for 5 days. The must was punched down daily during fermentation.
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