Whole berry fermentation. Natural primary and secondary; limited pump-overs to once daily; pressed at seven days. 100% air-dried american oak barrels (10% new, 45% one and two years old, 45% three and four years old) With twelve months in barrel.
Hand-harvested, sustainably grown, estate grapes; destemmed, whole berry fermented on the native yeasts, followed by full malolactic on the naturally-occurring bacteria; oak from barrel aging; minimum effective sulfur for this winepad filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.
Opaque purple in color, smoky and minerally on the nose. Well coated tannins integrate on the palate with black currant and plum fruit. Finishes with notes of eucalyptus and mint.