From the winemaker:

Nose: Mocha Blueberries Herbs de Provence Grenadine

Palette: Dried Cranberries Creme Brulee, Damson Plums, Black Tea

We began by hand-selecting two exceptional Merlot vineyard sites. Once the fruit reached its optimum level of ripeness and balance, we made the pick call and brought it into the winery. Upon arrival, we de-stemmed the fruit 100%. The grapes were then fermented in stainless steel tanks with native yeast and given one pump-over daily during fermentation. The grapes were pressed and sent to barrels after three weeks on the skins, allowing malolactic fermentation to occur naturally. The barrels chosen to age this Merlot were 15% new American oak and 85% neutral oak.