Winemaking: The vines are grown on volcanic soils in the TNT Vineyards, perched at a high elevation on top of Diamond Mountain. The two varietals were harvested together on the 11th of November, 2012. Contrary to other sites in the valley, the unique elevation of the vineyard gave us a good amount of time to leave the grapes to hang, achieving maximum flavor. The grapes were hand harvested and then de-stemmed and sorted removing any damaged grapes. There was a three day cold soak period, where the tank was pumped over once a day and held at a cool 55 degrees F. After three days the tank was allowed to warm naturally and inoculated with a specific strain of yeast originating from the Bordeaux region of France. The fermentation was accompanied by regular pump-overs twice a day. Once the primary fermentation was completed the wine was barreled down in a mix of 50% New French oak and 50% Used French oak from the Alliers Forest in central France. Malolactic fermentation happened naturally following which the wines underwent 18 months of aging in barrel.
Tasting Notes: The wine is deep ruby in color, with an expressive vibrant nose of plum, leather and savory oak tones. On the palate the wine carries dark fruits laden with spice, dark chocolate and mocha. There are hints of secondary characteristics such as smoked game bird and leather. The texture is velvety and palate coating with lasting smooth tannins. This is a bold wine with big fruit presence.