On the nose, generous blackberry and logan berry characters, with a hint of licorice, mocha and background of cedary oak. The oak fermentation and maturation have enhanced the spice and mocha characters of the wine. Some open fermentation has helped to retain and build on the fruitfulness and other techniques have enriched the general complexity. Huge berry fruit, spicy nutmeg and mocha characters fill the palate. The oak is well balanced along with acidity leading to a long finish of persistent fruit, fine grained tannins and cool climate mint notes. A full bodied, warm wine that complements any red meat dish or white meat with rich sauce.
On the nose, lifted generous blackberry and logan berry characters, mint, nutmeg and black pepper. The oak fermentation and maturation have enhanced the peppery, spicy mocha and chocolate characters of the wine. The oak is well balanced with acidity leading to a long finish of persistent fruit, fine grained tannins and cool climate mint notes. A full bodied, warm wine that compliments a big steak or rich lamb dish.
“The Ripper” has an inky dark red, black with purple hue and aromas of blackberry and logan berry characters, mint, nutmeg and black pepper. Aging in 30% French oak and 70% American oak for 12-15 months enhances the peppery, spicy, mocha and chocolate characters of this wine. The oak is well balanced with acidity leading to a long finish of persistent fruit, fine grained tannins and cool climate mint notes. This full bodied, warm wine pairs well with a big steak or rich lamb dish.
