Two acres of own-rooted Chambourcin are grown on the estate, planted in the late 1990s, which source this wine. Fermented on the skins for seven days, the wine was then aged in French and Hungarian oak, with 75% new oak used for extraction. Perfumed aromas of red fruit, rose petals, and espresso bean lead into a medium-bodied palate that layers sweet strawberry and raspberry with hints of passion fruit. Brown baking spices emerge on the long finish.
