Rich and full-bodied, it is less sweet and syrupy than a typical dessert wine. It possesses a lovely garnet color and a good balanced acidity that makes it come off as more delicate than vintage port.
Grapes were handpicked into ½ ton picking bins; clusters were sorted by hand before being de-stemmed. Under-ripe and damaged fruit were removed during the sorting process. All grapes entered the open-top bins as whole berries. Grenache Noir was fermented 7 days. During fermentation, punch down took place two to four times daily to extract ripe tannins and intense flavors from the skins. At the right time we add we add Brandy to the wine to stop fermentation and hold onto some of the natural grape sugar. Wine was aged in French oak barrels prior to bottling.