Lapis Luna Lodi Cabernet
All of the fruit was gently destemmed and crushed, then inoculated. Each fermentation was pumped-over twice daily, with the temperature peaking at 90º F. Maceration from 12 to 28 days, barrel aged 10 months.
Crimson in the glass with aromas of dark chocolate, cherry and a hint of roasted coffee. Rich and full textured on the palate with profound dark fruit. The finish brings succulent tannins and is long reaching, sticking with you until the next sip.