Geyserville Estate Vineyard.
Post fermentation, the wine was aged on the grape skins for total of 21 days. Post pressing, the wine was racked twice and pumped into 33% new, mostly French and other European oak barrels. The balance went into older mixed barrels.
15 months in 33% new French and European oak
Dark cherry, plums, a bit of black licorice and herbs. The new oak barrels contribute a touch of vanilla, brown sugar, cocoa dust and toast. On the mouth the wine is almost heavy but balancing the acidity and the tannins well for such a young wine. This is a fine example of the ability of this classic Bordeaux variety to make solid, tasty and age-worthy wines.