To naturally soften tannins and enhance varietal complexity, Winemaker Tony Coltrin allowed the grapes to undergo extended maceration. He then pressed the wine and transferred it to French oak barrels (45% new oak) to undergo a long malolactic fermentation for roundness and depth. Using Syrah and Zinfandel as blenders, adds a dark velvety feel to the lush berry flavor profile of the Merlot. Dense black fruit aromas are followed by boysenberry and chocolate flavors, and supple tannins on the palate.
Blend: 88.54% Merlot, 9.31% Syrah, 2.15% Zinfandel