Aged in 40% new American oak for 10 months, our latest vintage of Noblesse Rouge was whole berry fermented to bring the fruit-forward and easy drinking wine that you have come to expect and love. This wine is a blend of Cabernet Franc, Merlot, Cabernet Sauvignon and Chambourcin.
Aromas of dark fruit, clove and forest floor. Flavors of cranberry, anise, blueberry
Fruit comes from three different vineyards in Virginia; Rappahannock County, Fauquier Country, and Shenandoah County.
Fruit was destemmed, sorted into bins and inoculated with a commercial yeast right away. 2 punch downs a day once a cap formed. Fermentation temperatures did not exceed 80F. Pressed from skins around 7 brix and allowed to dry out independently of skins. Aged 10 in Minnesota oak barrels, 40% of the oak was new.
2015 was a good vintage in Virginia with consistently warm, dry weather throughout the growing season. The fruit came in with good phenolics, and balanced chemistry. Whites were picked about 2 weeks earlier than previous years, but with optimal ripeness. Reds came in with excellent flavors and sound skin integrity.
Food Pairing Notes