Caramel, vanilla, rye bread, cinnamon, toasted oak, brown sugar … caramel and vanilla... cinnamon and rye bread spices... brown and malt sugars... toasted oak.
Dark, moody, and sophisticated. Notes of dark cherry, spice, grilled herb, wet earth, and dried rose. Virile, potent, and characterized by huge swaths of tannin.
Bright purple-red. Complex nose of red berries, leather, spices (vanilla, pepper, clove), and blackberry. Full-bodied, rounded tannins, balanced acidity, and a long finish with quince.
Ruby red with intense tones. Spicy nose, floral notes, wild berry, and mineral impressions. Palate features firm, supple tannins, compelling mid-palate, and vigorous, taut acidity.