Aromas of heady, smoky, mixtures of violets, cassis, blackberry, plums, vanilla, cloves, and toasty oak. On the palate, the wine is an firm yet subtle, offering big, rich flavours, seamless texture and tremendous persistence of flavours.
Burrowing Owl Estate Vineyards
Pair with camembert, roquefort, parmesan-style cheeses, duck pate, grilled veal, roast pheasant,
The fruit for each varietal that composes this blend was destemmed and crushed into closed top stainless steel tanks and inoculated with our preferred yeast strains. The varietals were fermented separately for approximately 14 days on skins before the wine was pressed off and transferred into barrels for malolactic fermentation (MLF). At the conclusion of MLF, the wines were racked off of lees and transferred back into a mixture of primarily French, and some American, and Russian oak (25% new oak) barrels where it was aged with occasional rackings until August 2007. At this stage, the best parcels of fruit and the best barrels were blended together into this classic Bordeaux-style wine and was polish filtered just prior to bottling in late August, 2007. 63.3% Merlot, 26.7% Cabernet Franc, 10% Cabernet Sauvignon.
Drink no through 2014
pH 3.95 TA 5.9g/L