This wine opens with perfumed aromas of black cherry and raspberry, spicy plum and violets. On the palate, blueberry, plum, cassis and earthy notes converge around a fresh core of bright acidity and plush tannin lending this wine structure, vitality and grace. There is precision in the expression of fruit and an elegant yet ample succulent structure which progresses to a finish that is long and lasting with hints of blueberries, spiced cherries, exotic incense and fresh rose petals. This lovely wine is drinking well now but may also be enjoyed over the next five to eight years with proper cellaring.
Fruit for the 2007 Premier Cuvee was hand picked between September 21st and October 12th. The fermentation was conducted in both stainless steel and wooden open top fermentors with an average 12% whole clusters. The fruit was hand sorted and soaked cold for fi ve to ten days, after which native yeast fermentation was allowed to proceed under temperature-controlled conditions. During primary fermentation, tanks were punched down one to three times per day. After limited post fermentation maceration, the wine was sent via gravity to 54% new French oak barrels, and aged for 10 months prior to bottling in August of 2008.