Blending old world techniques and latitude for a wine worth waiting for. We ferment a proprietary blend of red grapes briefly before adding oak aged spirits to keep the natural sweetness and raise the alcohol content. This is allowed to steep for a long period of time to bring out the best the fruit has to offer. The resulting wine is then aged in freshly emptied Traverse City Whiskey barrels for 2-3 years prior to bottling. Dark chocolate, cherry cordial, hints of caramel, and that unmistakable aroma of whiskey barrels.