'Black Springs' Nebbiolo

Picked 'in the mid 14's', the tiny yields, from the frost affected vintage, produced superb intensity. The fruit was destemmed, fermented in concrete (like all of Chris' reds) and left on skins for a total of three weeks. A slower/longer ferment drew out dark/brooding sweet cherry and raspberry fruit and the core of delicious tannins.

- Sentio