Acidity: 5.5 g/liter
Residual Sugar: <2 g/liter
• Guía Peñín Wine Guide 2011: 91 points
• Stephen Tanzer (IWC) 2012: 90 points
• ProWein 2011: Gold Award
• The New York Times Wine Club: “an ideal Thanksgiving wine”
Cherry-colored with violet tones. High aromatic intensity, combining sensations of ripe fruit with lactic notes. Meaty in the mouth, well-integrated tannins and medium persistence with good final acidity.
“Spicy redcurrant and cherry pit aromas are complemented by peppery spices and dried rose. Lively and precise on the palate, offering tangy red berry and bitter cherry flavors plus a hint of sassafras. The nicely delineated finish shows no obvious tannins and good spicy persistence”. Josh Raynolds (IWC)