20% Cabernet Franc
Mincemeat, clove and cinnamon mingle with cherry compote, loganberry, and fresh sage. The mouthfeel is soft and broad on the palate with flavors of strawberry, plum candy, cherry pie, currants, cigar box, leather, and pie crust. Lingering chewiness on the palate carries the fruit through a pleasing finish.
Made in the traditional way that you make red wine. We used red grapes and then blended a few things together to come up with something that didn’t suck too badly. More crafted notes to come. Great job Matt.
Sangiovese pairs with a variety of foods because of it’s medium body and savory palate. Works incredibly well with herbs and tomatoes. The higher tannins in our 2016 Soleil Rouge will work nicely with a herb-crusted pork shoulder, braised lamb shank over creamy polenta, or a giant bowl of spaghetti and meatballs.
Our “Super Tuscan” will drink beautiful now, or through 2026.
Bion Rice, Director of Winemaking
Matt Smith, Consulting Winemaker
Jon Flores, Production Manager
Residual Sugar: 0.1%