Hand-harvested fruit was coldsoaked for four to five days before natural fermentation began. Gentle, selective timing of handplunging and some pulse air during fermentation helped to extract the delicate skin and seed tannins. Approximately 10% whole-bunch clusters were included in some of the ferments. After fermentation we tasted the wines daily to assess the tannin development and, left the wine on the skins for extended time. Maturation was 15 months in 20% tight-grain French oak.
Bright and perfumed aromatics. A Plush and red-fruited palate. Soft, approachable fine-grained tannin. A hint of spice adds complexity. A precise acid back-bone gives good length.