Dark, garnet color. Aromas of dark toast, smoke, clove, peppermint, wild blackberry and plum, with just a touch of dark cocoa powder. The palate is pleasantly rustic, but with a full mid-palate and a lingering dark cherry finish with just a touch of minerality. Fruit was predominately sourced from The Sagemoor Farms Vineyard in the Columbia Valley AVA. The must was pumped over for 8 days and pressed to tank, where it underwent malo-lactic fermentation. The wine was fermented to dryness on 100 % American Oak and aged on 100% French oak. It was 100% barrel aged for 8 months. Ready to drink now, this wine has the structure to age for 5 to 10 more years.