Minimal intervention and historical winemaking techniques characterize our winemaking at Illahe. The grapes are loaded onto the sorting table where any unripe or damaged clusters are removed by hand. The grapes are cold soaked for 2 to 6 days before undergoing a fermentation by natural yeast. The cap (the skins and pulp floating on the surface) is punched down by tool or on occasion by (a very clean) foot. Our red wines ferment naturally. The finished product is drained and then scooped carefully down to the press level. We use a wooden basket press, only retaining enough tannin in pressing for aging.
Aromas of ripe plum, nutmeg, cigar box, and vanilla bean leap out of the glass. The perceivable fruit on the palate, cherry torte, tamarind paste, strawberry jam, anise, nutmeg, and cinnamon spice, help develop a balanced and weighted mouth feel with good acidity and smooth velvet tannin that lingers.