Loaded with blueberries, black currant and dark chocolate. The wine has a velvety mouthfeel with a lingering finish that is warm and fulfilling.
We included four Tempranillo vineyard sites in this vintage. We made the pick call based on the taste of the fruit: a balance between ripeness, tannin and acidity. Once at the winery, we de-stemmed the fruit 100%. The grapes were fermented in stainless steel tanks with native yeast, and given one pump-over daily during fermentation. We pressed the grapes and sent to barrels after 2.5 weeks on the skins, allowing malolactic fermentation to occur naturally. The barrels were 15% new American oak and 85% neutral oak.