Each lot was cold soaked for 3 to 5 days and then fermented separately in open top stainless steel tanks and bins for 14 to 16 days with the maximum temperature of 82-86 degrees. The lots were pressed into barrels where malolactic fermentation took place and monitored separately. They were racked 3 times before being blended and bottled in August of 2018.
Clearly, this is a complex wine with aeration but at first, it seems so fruit driven, it’s hard not to keep drinking it. In great harmony currently with cassis, cherry, blueberry notes, it is plush, ripe, balanced by refreshing acidity. It shows excellent concentration and viscosity. Despite being aged in oak for almost 3 years, the oak is mainly present in the long finish. Like the last few Mosaiques, this is comprised of Merlot, Cabernet Sauvignon and Cabernet Franc but it tastes more right bank, just a bit riper. This would be the perfect weeknight wine to go with stews, pasta or almost anything grilled.