Winemaking :
The grapes are hand-picked, sorted & gravity fed to tank. After whole-cluster fermentation for 10 to 12 days, the must is gravity fed and gently pressed in a pneumatic press. This wine finishes primary fermentation in barrels in a temperate cave (53°F to 57°F). The temperature is controlled throughout the winemaking process in order to enhance the fine aromas. The malo-lactic fermentation is done in barrels naturally. The age average of the barrels is about 4 years. Estate-bottled after 10 months of barrel aging without fining. This wine is bottled before the following harvest and then allowed to age in bottle.

Tasting notes :
The Leynes is characterized by deep rich color and texture followed by a long, lingering finish. Elegant black satin tannins and notes of black licorice. Earthy aromas of forest floor, vanilla bean and tobacco are complemented by black cherry, black currant, black pepper and dark chocolate flavors. This is a charming wine that divulges its mysteries slowly and seductively.

Food pairing :
A very versatile wine that mates equally as well with eclectic cuisine as it does with traditional dishes. All feathers of game fowl. Tuna sashimi, sausage, cheddar cheeses, tomato sauces, coq au vin, beef stew.

Serving temperature : 13°-20°C (57°-67°F)

Aging potential : 8 to 10 years