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Bold aromas of plum, black current, chocolate, and cedar jump from the glass. Similar notes on the palate with youthful tannins, licorice, cherry, and roasted nuts with a striking full finish.
Chairman’s Award (Unanimous Gold), 2016 Dan Berger’s International Wine Competition; Double Gold, 2016 Cascadia Wine Competition
100% Elephant Mountain. 14.8% alc. Aged for 18 months in 55% new French Oak
Throughout harvest, Winemaker Richard Batchelor worked closely with local growers and visited each 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. This wine was fermented separately and then blended before bottling to allow the tannins to meld together. Each lot underwent a five day pre-fermentation cold soak before the tank was allowed to go through a native fermentation to dryness lasting roughly 21 days. To craft this wine, only the free run juice was collected and no press fraction was blended. The lots were then barrel aged for 18 months in 35% new French oak. 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 and blended before bottling.