Named for the seventh chukker in a polo match, this wine is produced from 100% Petit Verdot, aged for 22 months in bourbon barrels, and fortified with brandy. Aromas of blackberry, dried fig, and creme brulee. On the palate, rich notes of plum, leather, graphite, and cedar tree. A well balanced residual sweetness, acidity, alcohol, and tannin carry this wine through a long finish. 500ml.
Monticello American Viticultural Area
Sorting was done both pre and post-destemming; grapes are destemmed, not crushed. Fermentation will start like a red wine. When the juice reaches the desired level of sweetness, fermentation is naturally stopped by adding Virginia brandy into the fermenter. A post-fermentation maceration will occur for 3 or 4 days to provide tannic structure. The wine is pressed and then aged for 21 months in used Woodford Reserve Kentucky Bourbon barrels.