The grapes were hand harvested at 23.2° Brix. The soil at this particular site has a low pH which lends to wines with greater tannin potential so a combination of punchdowns and delestage are done during fermentation to manage tannin extraction. Indigenous yeasts and bacteria carried out both primary and secondary fermentations.  The wine was aged in 25% New French oak for 18 months. This wine is… Unfined. Unfiltered. Untampered.

Intensely dark and spicy Malbec from the Santa Cruz Mountains. Blackberry, clove, and graphite with structured tannins.