Aromas of cherry preserves, toasted bread and star anise lead into a palate of brandied cherries, candied orange peel, cinnamon and star anise with a leather finish. The tannins are fully resolved with a mild astringency.
We sourced the fruit for this aromatic Petit Verdot from Cochise County, arriving at the winery on September 12th, 2014 with an initial Brix of 24. It was crushed and destemmed into two bins for fermentation. The acid was adjusted to bring the pH down to 3.77. Inoculation with D21 yeast took place on September 16, and continued over six days, whereupon it was pressed off, settled and barreled down. It was bottled February 1st, 2017.