40% of the grapes were fermented as whole-cluster and 60% de-stemmed in small 1.5 ton open-top
fermenters. Total skin and stem contact averaged 30 days (a 7 day cold soak, 2+ weeks fermentation and 1+
week extended maceration.) From the press, the wine was transferred directly into neutral (old French oak)
where it remained sur lie without sulphur until May, when it was racked for the first time and prepared
for bottling in August.
Tasting Notes: Brimming with nuances of dark plum, wild strawberry and dried fig that merge with an intriguing collection of wild flowers, hoisin, malt, dried meat and lavender. The mouthfeel skillfully weaves this diversity together allowing the wine to remain both fresh, grippy and savory.