Winemaking

The components of Syrah, Grenache, and Mourvèdre were fermented in small open-top bins, concrete, and stainless steel tanks with 10% whole clusters included. The wine spent 20-35 days on the skins with a combination of pump-over and punch downs.

Aging

Aged 18 months in a combination of 228, 265, and 500-liter neutral French oak barrels.