Sustainably farmed and made naturally which is to say super minimal intervention. 100% Native yeast fermented and just one light pump over each day. The Cabernet Sauvignon was fermented whole berry and the Syrah was fermented largely whole cluster (with stems!). Primary fermentation lasted 10-15 days but we kept the wine on its skins for 35 days total on average to draw out more complexity and broad structure. The tanks were combined without racking and 100% of the wine went into old barrels for 9 months. We weren’t looking for oaky, toasty barrel components but rather soft edges and concentration to build on the already chewy, rich and dark-fruited profile. The wine was racked for the first time right before bottling where it received it’s only S02 addition. The blend in the end is 58% Syrah and 42% Cabernet Sauvignon.
About This Product
- Available Sizes 19.5 L, 750 ML
- Proof 13
- Type Red