A brilliant crimson red color. Aromas of mocha, black raspberries and pepper that lead to a full-flavored palate of currants, blackberries, pepper and spice closing with a long, memorable finish. Serve with Kona crusted dry aged sirloin with caramelized shallot butter. Drink now through 2016.
A rich reddish black hue gives way to aromas of violets, boysenberries, vanilla and cinnamon. The palate transitions to currants, dark cherries, ripe plums and black pepper. Well structured with polished, supple, soft tannins and a long, silky fi nish. Great with Pepper seasoned Porterhouse steak, Peking duck, rack of lamb, or fl ourless chocolate cake with fresh blueberries and cream. Enjoy now through 2016.
Deep purple/magenta hues; Bright, fruit driven aromas of cranberry, raspberry, dark cherry and plum are intermingled with tobacco, spice and rhubarb yielding an inviting and complex nose. The palate is beautifully focused and polished. Raspberries, violets, lavender and cranberries give way to fine dusty tannins that frame the mouth perfectly. Serve with Duck confit and cherry glaze or hard cheeses such as Asiago, Parmesan and Romano. Enjoy now through 2015.
Deep Garnet in color with a purple rim. Exotic aromas of Satsuma plums, spice, orange rind, cassis, black raspberries and Logan berries harmonizing with anise, cloves and vanilla. The palate is fresh and lively with focused intensity. Flavors of jasmine, lavender, black cherries and pomegranate contribute to a deliciously bright mid-palate with cedary oak leading to a long savory finish. Excellent with Pasta Bolognese and braised ox-tail. Enjoy now through 2014.
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