This medium bodied, barrel aged red was crafted especially to emphasize some of the more delicate flavors of the Chambourcin grape.

Cherries, red currants, and a hint of cranberries balance with vanilla and spice from the barrels. Medium bodied with fine tannins, this wine pairs well with pork, duck, and salmon.
The fruit was destemmed but not crushed and fermented in small lots with one of two yeasts and co-inoculated with malolactic bacteria. We pressed it off before primary fermentation was complete to control the extraction of some of the more powerful flavors. After pressing off it was settled for a few weeks then racked into barrels where it rested for the next 8 months until we were happy with the mouthfeel and sensory profile.
  • Alcohol: 13.9%
  • pH: 3.7
  • TA: 4.2g/L
  • RS: .5 g/L
  • Yeast Used: ICV GRE, 3001
  • M/L Used: Beta Co-Inoc
  • Fermentation: Open Top Bins, Co-Inoculated