2003 Tasting Notes

The wine possesses aromas of flowers, briary black cherries, baking spice and cola. The 50% whole cluster fermentation provides for firm texture when opened but melt away with an hour or more of decanting. Flavors of dark cherry, minerals and hints of fennel fronds linger on the pallet and are balanced by nice acidity. Though approachable now with some time in a decanter, two years in the cellar will help integrate the tannins and fruit and should be great over the next 5-8 years.