Using Syrah and Zinfandel as blenders adds a dark velvety feel to the lush berry flavor profile of the Merlot. Dense black fruit aromas are followed by blueberry and chocolate flavors, and supple tannins on the palate. To naturally soften tannins and enhance varietal complexity,
Tony allowed the grapes to undergo extended maceration. He then pressed the wine and transferred it to French oak barrels (45% new oak) to undergo a long malolactic fermentation for roundness and depth. Using Syrah and Zinfandel as blenders, adds a dark velvety feel to the lush berry flavor profile of the Merlot. Dense black fruit aromas are followed by blueberry and chocolate flavors, and supple tannins on the palate.
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