High on the Hog is a wine you can drink for any occasion. Around the holiday dinner table in the Myers house, my grandmother would always look proudly around at her family all gathered round the dishes piled high with food, and say, “we are really living high on the hog, aren’t we?” This blend is in memory of Grandma and her joy at seeing the family doing well.

VINIFICATION

3-5 day cold soak, with pump-overs 2 times a day and punchdowns 3 times a day during fermentation. Fermented in concrete, stainless steel, and small open-top fermenters with 20% whole clusters. Pressed into 500 L French Oak puncheons, 265 and 228 L barriques. Aged 20 months.

TASTING NOTES

Macerated cherries, strawberry reduction, sweet spice, spring flowers, plum tart, melted licorice, and fresh herbs. The palate has an exuberant, sweet approach, with a long, mineral-laced finish.
Enjoy with: Smoked brisket with red wine reduction barbecue sauce.

93 Points - Robert Parker
91 Points - Wine Enthusiast. Editors' Choice