Picked in October, these Sangiovese clusters were big, clean and showed a lot of fun raspberry and red plum notes while fermenting, which evolved to bacon and raspberry compote in barrel. We used all French oak in a ten-barrel blend that highlights the intensity of the fruit with a hint of smokiness from the toasted oak. We find ripe strawberries notes, as well as toasted coconut and brioche on the nose which are backed up by saddle leather and a hint of black olive. On the palate find red cherry, black pepper and cola with late developing soft tannins and a pleasant fresh cranberry finish. Pick up a bottle to go with your seafood cioppino, vegetable moussaka, or grilled herb rubbed lamb chops.