This wine is vinified as if it were a “classified growth”: Each parcel and grape variety is vinified separately. Traditional Bordeaux vinification in temperature controlled stainless steel vats. Alcoholic fermentation for 8 to 10 days at 82 degrees Fahrenheit. Maceration for 3 weeks followed by ageing in French barrels for 12 months before bottling. This approach emphasizes the natural red fruit characters.
Made from a blend of Merlot, Cabernet Sauvignon and Malbec, the Bordeaux Red is typically fragrant, soft, and well balanced. A superior example of its appellation.
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