An enticing nose of clove, lavender, mint, and tobacco foretells the elegance and subtilty of the Red Barn Reserve. The palate maintains a balance of mushrooms, allspice, rhubarb, and white pepper. A hint of spiced cocoa lingers.
Merlot and Cabernet Sauvignon grapes were sourced from Chatham Vineyards in Machipongo, Virginia, hand-picked at the peak of ripeness, and sorted before pressing to ensure the highest quality of juice. Machipongo, Virginia is on the Eastern Shore with sandy soils which produces lighter colored wines.
De-stemmed, crushed, and macerated for six weeks in stainless steel under temperature controlled conditions with frequent pump overs. Fermented and aged in 100% French Oak barrels for 12 months. Wine was racked/returned throughout the aging process to ensure optimum oxygenation.
Food Pairing Notes
Mushroom Swiss Burgers, Pork BBQ, eggplant parmesan