Grapes: Grown by Colorado Vineyard Specialists in Palisade and harvested in late October. The grapes were crushed, destemmed, and cold-soaked for 8 days, then fermented for 12 days. They were then pressed and transferred to French oak barrels.

Aging: I expected this wine to have 2–3% residual sugar since the grapes were so ripe, but the yeast had other ideas. It spent 32 months in French oak barrels—50% new and 50% neutral—and is totally dry.

Tasting Notes: Essence of dried plums with figs and almonds.

ABV: 17.1%

Pairs with: Fresh fruit and lime soda as a base for sangria, or orange juice, cinnamon, and spices for a mulled wine in winter.

Drink: Now until gone.

Price: $20