This hearty dry red is punch-cap fermented and aged in American oak barrels for 23 months. The excellent growing season of 2013, produced mature flavors that are rich and concentrated with berry, dried fig and spice. Enjoy with seared lamb loin chops with tapenade. Braised short ribs. Braised pork shanks with wild mushrooms. Grilled cowboy steaks with onions and peppers. Wild mushroom pirogues with hazelnut brown butter and sage.