By : Beringer
To maintain the unique characteristics of the different lots from varying areas of the vineyard, Chief Winemaker Laurie Hook kept them all separate through vinification and aging. Extended maceration created larger tannins to enhance the lush mouthfeel of the blend and extracted a maximum of color, aromas and flavors. The wines were then aged in small French Nevers oak barrels (34% new) for fifteen months and underwent malolactic fermentation for further development of texture and mouthfeel. After aging, Laurie blended the lots of Cabernet Sauvignon to highlight Knights Valley's characteristically bright black cherry fruit.
|Aroma||Woody, Empyreumatic, Fruity, Spicy|
|Best Served||17-18 ºC.|
|Color||Dark, almost opaque ruby|
|Food Pairing||Best food matches are lamb, game or vegetarian dishes|
|Palate||The palate presents ripe flavors of boysenberry and ripe blue fruit, accented by soft and supple tannins, and a long, black fruit-infused finish|
|Wine's Type||Red Wine|
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