2014 Black

A.B.V. 14.9%

R.S. <3 g/L

T.A. 6 g/L

HARVEST Cabernet Franc- November 6th (Dried for 3 weeks), Cabernet Sauvignon- December 9th (Dried for 1 week), Merlot- December 8th (Dried for 1 month), Dornfelder- October 20th (Dried for 6 weeks)

BLEND 25% Cabernet Sauvignon, 25% Merlot, 25% Cabernet Franc, and 25% Dornfelder

FERMENTATION Ambient

ESTIMATED PEAK 2032

SERVE 18ଂC 

WINEMAKER’S NOTES 2014 had low yields, which resulted in higher structure. The cold caused higher acidity and firmer tannins. We used Dornfelder to soften the wine and release some of the structure. We didn't want a wine that was unapproachable young. Ther fermentation was long for most of the varietals. Average fermentation time was about 10 months. 28 months aged in 2nd fill Moldovian oak barrels. The 2nd fill barrels didn't add tannin, and I knew that the wine had a pretty aromatic profile and didn't need flavour and aroma additions. I was planning on leaving in barrel longer, so the 2nd fill was ideal for 2 plus years in oak. This is beautiful. 

SOMMELIER’S NOTES This is a haunting wine. Suitably called "The Black" the fruit aromas point to to all the things dark.  Black fruit, dark chocolate, tar, tobacco, graphite. There is a savoury component to the aroma as well. In the mouth, just-ripe, balanced, long flavours of blackberry, black cherry, bitter cocoa, and dried sage. Honestly, I am in love with this wine. I can't really think of a worthy food pairing other than some stinky expensive cheese and Rolling Stone's "Paint it Black" rocking in the background.