Aromas consist of black cherry, blackberry compote, raspberry jam, red currant, sage, black pepper, and bittersweet chocolate. Raspberry jam and chocolate covered cranberry dominate the flavors. Body is medium weight, held together with moderate acidity, and layers of silky
tannins. Finish is long with lingering sweet oak spice flavors.
The sub appellation of Saint Helena lies in the northern half of the Napa Valley, situated at the valley’s narrowest point. This choke point provides warmer day and nighttime temperatures and less exposure to fog. Soils consist mostly of sedimentary and gravel-clay composition, derived from the Napa River’s prehistoric route.
The grapes were destemmed and cold soaked for 3 days. After a total of 12 days on the skins, the free run wine was drained from the tank, and the skins were pressed. The press wine was kept separate from the free run. The wine went through malolactic fermentation and was aged in 40% new French oak and 60% neutral oak for 10 months.
What they eat in the south of France. Braised rabbit and roasted vegetables over creamy polenta with Gruyère cheese. If you don’t feel like cooking, visit your local butcher and load up on charcuterie. Leave the decadence of Foie Gras for dessert
whites, and stick more to saucisson, boudin noir, and duck rillette.