A burst of intense rich coffee and chocolate aromas with ripe nuances of mulberry, plum and Maraschino cherries.
| Wine maker notes |
| The grapes that go into Barista are picked optimally ripe during mid-February, with different batches treated in various ways.
Selected batches are optimized for color and then taken back to the skins for alcoholic fermentation.
Some of the batches are pressed immediately to be fermented on oak to ensure the rich, dark coffee aromas that make Barista so distinctive.
Other batches are fermented conventionally on the skins and pumped over vigorously during the course of alcoholic fermentation, to be racked and pressed directly into French oak for the completion of fermentation. |
