2018 vintage – 20% Cabernet Sauvignon, 76% Merlot, 4% Syrah. Tasting Notes: Black cherry, raspberry, warm mulling spices with a bit of cocoa, vanilla and anise. The palate is very soft up front, has a nice creamy center and while it does pack a slight punch, it lingers into a finessed finish. Flavors of chocolate, sarsaparilla, raspberry candy, clove and cinnamon, this wine is delicious, well rounded and sure to be a crowd pleaser. Production: Grapes come from the Columbia Valley vineyards, Wooded Island, Bacchus and Sagemoor (all part of Sagemoor Farms), and the Red Mountain Vineyards of Hedges, Bel Villa, Jolet, Les Gosses and Magdalena. Most of the wines were pumped over during alcoholic fermentation for 6 to 10 days while on American Oak. About 40% of the wine was racked to barrel where it completed malo-lactic fermentation and then aged for an additional 15-18 months. The other 60% completed M-L in tank, at the end of which it was racked onto French Oak and had SO2 added. About 60% French oak /40% American oak.