The DeMorgenzon Maestro Red 2011 was naturally fermented for 12 days, and left on skins for 10-15 days. The varieties were kept separate. Full malolactic fermentation took place in the barrel and it was aged in small French oak for 12 months, with 25% new French oak.
The various varietals were blended after eight months and aged for further a four months in French oak. Light stabilization was performed and the wine went through no fining before bottling.
This wine can be described as cassis with rich, red fruits on the nose, dried herbs, perfume and plum. The palate is soft, silky, with integrated flavor of cigar box and black fruit.
The DeMorgenzon Maestro Red is a classic Bordeaux styled blend of 41% Merlot, 35% Cabernet Sauvignon, 11% Petit Verdot, 7% Malbec and 6% Cabernet Franc.