Ripe blackberry, cocoa and mint on the nose. Brambly red fruit palate with a tannic grip, finishes with notes of chapparel and licorice.
Fermentation: Natural primary and natural secondary (malolactic) fermentations; once daily pump-overs; pressed at eleven days.
Barrels: 100% air-dried american oak barrels (10% new, 25% one year old, 25% two years old, 20% three years old and 20% four years old)
Aging: Twelve months in barrel
Hand harvested; sustainably farmed, estate-grown organic grapes; destemmed and crushed; fermented on the native yeasts, followed by a full malolactic on the naturally occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush, 182 ppm during aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.
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