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Full body of blackberries, black current, fig, and clove on the nose does not disappoint the palate. With added licorice, cedar, and leather, a rich mid palate with chewy full tannins deliver all the way to the finish.
Best of Class/Gold, 2017 Cascadia Wine Competition; Gold, 2017 Seattle Wine Awards
Sourced from the award-winning Hattrup Farm’s Elephant Mountain Vineyard and Sugarloaf Vineyard in Washington State’s Rattlesnake Hills AVA.
Throughout harvest, Winemaker Richard Batchelor worked closely with the grower and visited the vineyard to taste for maturity and ripeness to determine the precise moment to pick the fruit. Grapes were hand-harvested during the cool hours of the morning to preserve bright fruit notes. The lots underwent a five day pre-fermentation cold soak before the tank was allowed to go through a native fermentation to dryness in about 21 days. Only the free run juice was collected and no press fraction was used in the making of this wine. The lots were then aged in French Oak for 20 months. For the first year this wine was stirred in barrel on its lees and racked when necessary to soften the tannins. After the first 12 months, the wine was racked off the lees for clarity before bottling.