Well, at least this year we weren’t “burning down da House,” but it was an unusually long and cool season that led to berries with low yields and great concentration again. This Big House Red lives up to that old Fruit Bomb moniker that you’ve come to expect. It starts with a nose full of blackberries and raspberries, with hints of leather and spices. The palate is clean, exhibiting flavors of cranberries, roses and a touch of rhubarb. This finish lingers, with flavors of vanilla and a touch of dark cherries in the finish.
The grapes underwent a cold soak for a couple of days, and then were fermented at 60°-65°F. Portions of the blend underwent malolactic fermentation and a barrel régime with mostly French and American neutral oak.
A true trump card, Big House Red pairs well with all grilled meats, lasagna Bolognese, grilled vegetables or even sashimi grade Ahi tuna. Click here to view recipes from Mess Hall.