The fifth and final release in the Noir Collection showcases the impact of whole-cluster and indigenous yeast fermentation. Opens with aromas of blueberry and sweet oak spice, characteristics that carry through to the broad, full and layered palate. Generous notes of ripe blue and tart red fruit, like boysenberry, plum, dark cherry and cranberry, blend beautifully with richer hints of roasted strawberry, forest and spice. Tea leaf characteristics and fine tannins, a quality of whole-cluster fermentation, add texture and complexity before a long finish.