Fruit from Cabernet sauvignon, Merlot and Cabernet Franc was used to create this blend. Hand-harvested fruit was destemmed and crushed to 1 ton and 5 ton fermenters where it was inoculated with several yeast strains. The caps were plunged twice to three times daily depending on the rate of fermentation, until dryness. The finished musts were pressed and inoculated with ML, completed in tanks. The finished wines were racked to barrels where they aged for 12 months.
Appellation: Lake Michigan Shore
Alcohol: 13.0% pH: 3.49 TA: 6.2
Residual Sugar: 0.2%
Cooperage: 50% French, 50% Hungarian Medium toast,
Case production: 165
Brambleberry and dark cherry aromas lead with hints of vanilla, chocolate and cedar. The palate is rich and bursting with dark fruits supported by firm tannins and just enough acidity for balance and age-ability. Enjoy with beef, lamb or a special occasion.