Aromas of blackberry, boysenberry, and cherry with hints of tobacco and cocoa powder. Vibrant flavors of very ripe boysenberry, blueberry, and plum are complemented by layers of rosemary and cocoa, balanced by firm tannins and a long, mouthwatering finish

PINOT NOIR, Boen, Reserve, Santa Maria Valley

Med Bag of Chips

Ham, cheddar cheese, fresh tomatoes, and arugula.

Ham and Cheese Sandwich

Sliced turkey, lettuce, tomato, and mustard in a whole wheat wrap.

Fit Turkey Wrap

Medium-bodied, complex wine with concentrated dark fruit flavors, well balanced with smooth but firm tannins texture.

Harvest Cabernet Sauvignon, Merlot, Petit Verdot and Malbec at optimal ripeness. Sort fruit to remove underripe, moldy or damaged clusters. Target sugar ~24–26 Brix and balanced acidity for a medium-bodied style.

Harvest and Sorting

Destem grapes and crush into a sanitized fermenter. Maintain whole-berry inclusion if desired for structure, but ensure consistent extraction by gentle crush.

Destem & Crush

Measure must Brix, TA and pH. Add pectic enzyme (2 g) and yeast nutrient (10 g) into the must and mix. If analysis indicates, adjust acidity with tartaric acid (up to the amount listed) or add sugar only if necessary to reach desired potential alcohol; chaptalization quantity is optional and currently set to 0 g.

Additives before Fermentation

For greater dark fruit concentration and color, perform a 3–5 day cold soak at 8–12°C before inoculation, monitoring for undesirable microbial activity.

Cold Soak (optional)

Warm must to 22–25°C and re-hydrate and pitch 5 g commercial red wine yeast per manufacturer instructions. Ferment actively, managing temperature to 25–28°C to extract color and tannin without harshness. Perform punch-downs or pump-overs 2–3 times daily to maintain even extraction.

Inoculation & Fermentation

During the first 48–72 hours of active fermentation, monitor fermentation kinetics. Add yeast nutrient (10 g) as a single early addition or split in two doses (early and mid-fermentation) to support a healthy fermentation. Monitor for stuck fermentation and maintain temperature within recommended range.

Adjust cap management to achieve smooth but firm tannins: early gentle punch-downs, increasing intensity mid-fermentation, then gentler at tail-end. Aim for total maceration of 10–21 days depending on extraction; longer maceration increases tannin and concentration. Taste regularly to balance fruit concentration and tannin ripeness.

At dryness (residual sugar <2 g/L) or desired dryness, press free-run and press fractions to separate. Settle must/young wine for 24–48 hours and rack to secondary fermenter. Inoculate or allow native malolactic fermentation (MLF) to proceed; target completion within 2–8 weeks at 18–22°C to soften acidity and integrate tannins.

Transfer wine to medium-plus toast French oak barrels (or add equivalent oak cubes/staves) after MLF and initial racking. Age for 12–18 months, monitoring regularly. Rack every 3–6 months to clarify and avoid reductive character. Aim for oak influence that supports concentrated dark fruit and contributes spice/vanillin without overwhelming varietal character.

After aging and final racking, test and adjust free SO2 to target (typically 25–35 ppm free SO2 depending on pH). Add potassium metabisulfite as needed (the ingredient amount is a guideline). If protein haze or instabilities are observed, use bentonite (5 g) for small-batch treatment. Optional fining with egg albumen or isinglass can be used in small doses to soften harsh tannins—perform bench trials before full application.

Stabilize and filter as desired, then bottle into sanitized bottles. Use closure appropriate for aging (natural cork or high-quality technical closure). Allow 6–12 months of bottle aging before release to integrate flavors; label as New Dawn "Dark Leap" 2024 Red Blend.

Cabernet Sauvignon grapes

Merlot grapes

Petit Verdot grapes

Malbec grapes

Commercial wine yeast (e.g., Saccharomyces cerevisiae strain for reds)

Yeast nutrient

Pectic enzyme

Tartaric acid

Granulated sugar (for chaptalization, optional)

Medium-plus toast French oak barrels (225 L) or oak cubes/staves equivalent

Sulfur dioxide solution (5% SO2) for sterilization and addition

Potassium metabisulfite (for SO2 target adjustments)

Bentonite (if protein haze is an issue)

Isinglass or egg albumen (optional, for tannin smoothing)

New Dawn "Dark Leap" 2024 - Red Blend

COFFEE

Latte

Cortado

Espresso

Passion Fruit Mojito

sparkling wine, fresh squeeze OJ, strawberry syrup

Otus Mimosa

Make New Dawn "Dark Leap" 2024 - Red Blend Recipe in just 360h . Medium-bodied, complex wine with concentrated dark fruit flavors, well balanced with smooth but firm tannins texture.

New Dawn "dark Leap" 2024 - Red Blend Recipe

Descriptors

Tasting Notes

Food Pairings

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