Grapes were harvested and crushed on Sept 30, 2007. Sugar content ranged from 24-25 degrees Brix. The must was fermented in open top stainless steel containers pumped over twice daily to facilitate color and tannin extraction. After draining and pressing, the wine was inoculated for malolactic fermentation prior to barreling down.  During the first year of storage the wine was racked twice; and in the second year of storage the wine underwent a third racking prior to the '07 Harvest. The wine spent a total of twenty-seven months in oak.  No fining agents were used in the clarification of this wine.  At the time of bottling, a small percentage of Merlot and Syrah were blended with the Tempranillo in order to enhance the structure and mouth feel.   We are very pleased with the resultant blend, and are confident that you will find as much pleasure in drinking it as we have had in crafting it!

Aroma: Cherry, Clove

Taste: Clove, Cherry, Black Olive, Soft Tannins

Food Pairings: BBQ Meats, Duck, Venison or Mexican Fajitas