Hand-harvested fruit was crushed and destemmed to 5-ton fermenters. After a 4-day cold soak, the must was inoculated with D254 yeast. Caps were plunged twice daily until dryness at which time the must was pressed and inoculated with ML. Press wine was racked after ML completed to barrels where it was aged 12 months in 30% new Hungarian oak. After barrel aging the final blend was assembled and polish filtered for bottling.
Appellation: Lake Michigan Shore
Alcohol: 13.0% pH: 3.45 TA: 6.5
Residual Sugar: 0.4%
Cooperage: 50% American, 50% Hungarian Medium toast,
Case production: 90
Rich aromas of dark cherries, brambleberries and allspice are followed by a velvety soft, rich palate. Aging in oak barrels for 12 months integrates and softens this wine into something truly special. Sip it by itself to experience all its subtleties or enjoy with a wide variety of rich sauces and hearty fare.