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Complex with a genuine depth on the nose, the Marquette Reserve 2016 expresses layers of dried fruit, spice, leather and fresh tobacco integrated with subtle oak notes.
A wine with the depth and complexity that the Reserve Marquette exhibits, is deserving of a equally depth and complex food pairings. Charbroiled ribeyes, lamb chops, slow-roasted beef and creamy mushroom cream sauce.
Drying grapes in the apassimento method of wine making starts with only the healthiest grapes. The whole clusters are hand-harvested, gently laid in drying racks in a single layer and placed in a ‘dryer’. The dryer is a specially-designed room with good air circulation, warmer temperatures and low humidity. The grapes used for the Marquette Reserve were dried for a total of 6 weeks, resulting in partially desiccated grapes. The flavor, tannin and sugar gets concentrated in the process(about a ?% increase in Brix translating into a higher than usual alcohol content. In 2016, 85% of the wine was made from dried Marquette grapes with the remainder made up of fresh-processed Marquette. They were combined in barrel for the completion of the primary ferment and the subsequent malolactic fermentation.