Saturated ruby in color. Plum and black cherry fruit aromas, mint, and gravelly earth. Ripe bramble fruit on entry, balanced acidity, and elegant tannins. Long finish.
Fermentation: Full Crush, 100% floating cap. Natural primary and natural secondary (malolactic) fermentations; daily pump-overs; pressed at 9 days.
Barrels: 100% air-dried american oak barrels (20% new, 6% one, 9% two, and 65% three and four years old.)
Aging: Twelve months in barrel
Sustainably farmed, hand-harvested estate-grown grapes; destemmed and crushed; fermented on the native yeasts, followed by full malolactic on the naturally-occurring bacteria; oak from barrel aging; minimum effective sulfur for this wine (35 ppm at crush; 180 ppm over the course of aging); pad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.
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