Vineyard: Silacci Winemaking: At harvest 24.8 Brix 3.6ph, single daily punch down during cold soak, fermentation and maceration for 13 days, then pressed to barrel. 20% New French Oak, 80% seasons French Oak. Clones 777 & 667. Unfined. Minimal sulfur. Alc. 13.8% 120 cases produced Notes: Cherry fruit, cola, and subtle spices on the nose. Dense forrest floor and hints of wild strawberry on the palate. Food parings: triple cream brie cheeses, salmon or cream-based pastas. Or just have a glass!