The bright red color of our 2009 Red Blend leads to ripe, jammy aromas and nuances of oak. These aromas extend to the palate, creating a bright, medium-bodied wine with a round, smooth finish.
Following harvest at the end of October, the grapes were cold soaked for several days to extract the deep, intense flavors of the old-vine fruit. During fermentation, which occurred at temperatures between 75°F and 82°F, the juice remained in contact with the skins for 15 days. The wine underwent malolactic fermentation, which softened the mouthfeel and added depth and nuance to the wine. A portion of the wine was aged in French and American oak barrels for nearly one year.