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Dark cherry color. By nose, savory roasting herbs, plum and preserved cherries. By mouth, ripe plum, savory roasting herbs and mulberry. Delicious with roast duck and anything to do with mushrooms.
Hand picked from a single 7.3 block and a single clone (828) the grapes are de-stemmed into small open-top half ton macro bin fermenters or into stainless steel tanks where they are cold-soaked (using dry ice) for four to seven days. Before fermentation is complete, the new wine is gently pressed from the skins and transferred to
French oak barrels. Fermentation then goes to completion in the barrels, allowing us to stir the lees as the wine goes through malo-lactic fermentation.
Delicately extracted by cold soaking to retain the high tone fruit qualities.
This delicious burger is made with heirloom Midnight Black beans from Napa-based Rancho Gordo and is especially satisfying with our Estate Chardonnay. Where Dixie adds “cooking wine”, she means what you will add to the dish … and what you will have in your glass while prepping. In this case, we recommend our Chardonnay … or perhaps starting with 2014 Brut X for a splash of bubbly in the kitchen.View Recipe