Features a dense, complex mid-palate supported by ample fine tannins and a long, seamless finish.

Fermented in 1.5 ton open top fermenters.

Varying post-fermentation maceration times – from 10-30 days on skins.

A blend of new barrels included 15% New French Oak, 20% New American Oak in the final blend. Petit Verdot used for blending – 10%