Blend: 88% Merlot, 2% Cabernet Sauvignon, 5% Cabernet Franc and 5% Syrah
Winemaking: Crushed gently and dropped by gravity into 1.5 ton bins, cold soaked 48 hours minimum, then inoculated with a variety of yeasts, hand-punched and pressed directly to barrel where the wine finishes both primary and secondary fermentations. The individual lots of wine that comprise the Merlot are kept separate for at least 12 months before they are blended.
Ageing: 50% new oak, the majority being American with some French and Hungarian oak from select coopers & a variety of forests with the wine aging in the oak for 20 months.
Vintage: A cool summer and fall resulted in leisurely ripening and harvest starting the last few days of September, three weeks later than normal, which allowed for extra hang time and, with a very late freeze, plenty of time to complete harvest. 
Tasting Notes: Dark aromas of cherry, mocha and blueberry lead to ripe plum, blackberry pie and flavors of a savory red wine reduction steak sauce, layered with intense chocolate and rich, velvety tannins.