Tannat is originally from the Madiran region of France, and Michael was one of the first to work with it in Virginia. Prior to fermentation, grapes were cold soaked and had a maceration period of 48 hours in order to extract tannin and color. Aged in 66% new French oak for 23 months. This wine is high acid, high alcohol, and high in tannin, which makes it great for aging; this vintage is prepared to age for up to ten years. Notes of black fruit, tobacco, and leather. Pair with heavier meats like beef tenderloin, or strong cheese like blue and parmesan.