2012 Luckystone Red
|Wine Type:||Red Wine|
Purple-red in hue with a nose of berries and faint spice. Ripe red cherries dominate the palate with a touch of cranberry, toast, and herbal notes.
Two lots of Cabernet Franc fruit were harvested on 10/26/12 and 11/09/12 with a chemistry of 23 Brix. The fruit was separately crushed and destemmed, and all lots fermented for 10 days.
The Merlot was harvested on 9/26/12 with a chemistry of 22 Brix. It was fermented on the skins for 8 days, after which it was pressed into 5 older French oak barrels.
The Cabernet Sauvignon was harvested on 10/16/12 with a chemistry of 22 Brix, pressed after 11 days of fermentation, and aged in 1 2nd-use French oak barrel.
The Gamay Noir and Syrah were harvested together on 9/29/12 with a harvest chemistry of 22.2 Brix. The fruit was crushed, destemmed, and fermented for 7 days before being pressed to a 6th-use French oak barrel.
The final Luckystone Red was blended in late June of 2013.
Hor d'oeuvres ranging from grilled vegetable bruschetta to chicken wings with a sweet cherry barbeque glaze will highlight the fruit forward side of the wine, while entrees featuring charred beef or roast pork with balsamic glaze encourage the earthy notes to shine.