Ripe strawberries, baking spices, toasted vanilla, and sour cherries on the
nose. The palate also carries flavours of red fruits, toasted vanilla, and hints
of spice and cloves. The tannins are soft and supple with lively acidity and
a medium finish.
An unusually cool Fall slowed down berry development, but the stony soil of
Dark Horse Vineyard was able to retain a bit more heat than other sandier soils
in the valley. The cooler temperatures were very kind to our Cabernet Franc
and Pinot Noir as they both display typical varietal character and are very
fruit forward. Chardonnay was another standout varietal as it has developed
both rich fl avours and structure. Overall, we expect it to be an above average
vintage for Darkhorse.
The grapes were picked at peak ripeness and gently crushed and destemmed.
The grapes were then cold soaked in an open top fermenter for 4 days before
the start of fermentation. The fermentation lasted 10 days and the wine was
punched down twice daily for the duration. The wine was then pressed off
and transferred to specially selected French and American Oak barrels to
go through secondary fermentation. The wine was then aged in these same
barrels for 8 months.
300 cases produced