Cassiopeia

The grapes were harvested as clusters of small fruit late in the season,
when the flavors of the fruit are concentrated and the sugar level is high.
This enables the production of a full-bodied wine. A portion of the grapes
undergo fermentation as whole clusters to allow for the development of a
greenish character, with fresh, aromatic, grassy tannins. Following
fermentation, we increase the temperature of the tank and they undergo
hot maceration with their skins for two weeks, giving the wine a rich
texture. The wine ages for 14 months in French oak barrels, where most
of the barrels are new.

Winemaker’s Notes >>

Aromas and Flavors

• Black cherries
• Plum
• Vanilla
• Black pepper
• Eucalyptus