Elephant Mountain, Katherine Leone, King Fuji, Red Heaven,
Northridge and Clifton
The grapes were gently destemmed and
allowed to cold soak in the tank prior to inoculation with yeast strains selected
to emphasize terroir and varietal character. Once fermentation began (in
stainless steel tanks) the grapes were pumped over twice daily to aid in the
extraction of color and tannin. After about seven days, the free run wine was
drained away from the grapes and sent to barrel for malolactic fermentation.
Wine Maker Notes:
“Stylistically, we are looking for dark, rich and ripe flavors for this blend. We source fruit from vineyards throughout the Columbia Valley with bold and concentrated characteristics, creating the desirable style of our Rock Island Red.” – Jeremy Santo, Winemaker
Aroma: Dark cherry and rich plum with hints of lavender, dried herbs, anise and cocoa.
Flavor: A generous juicy entry, with a jammy mid-palate and a pleasurable silky finish.
48% Cabernet Sauvignon, 33% Syrah, 15% Merlot, 4% Primitivo
September 26, 2014 – October 16, 2014
20% new American oak for 18 months.