This wine delivers everything you love about Tempranillo; it plays red fruit against mushroom and leather, has velvety, age-worthy tannins and abundant natural acidity. Vibrant raspberry and blackberry notes carry through from the nose to the palate, where they mingle with enticing layers of dusty forest floor and spice. There is also a lovely, savory underpinning, with baking spice notes adding nuance to the lush fruit and tobacco flavors.
2017 Lone Star International Wine Competition: Bronze Medal; Texas Monthly Top Texas Wines: Fall 2016 Edition
Hand sorting to discard bad clusters, grapes and leaves; 10% whole cluster added to the mix, enhancing color and adding complexity to aroma and flavors; 5 days of cold soak and mixing until the indigenous yeasts started fermenting to extract color and aromas and enhance texture; Native fermentation in a stainless steel tank at low temperature and fermented to dry; Extended maceration to build mouthfeel and mid palate, while smoothing tannins.