Estate-grown Malbec grapes were harvested in two different passes. 10% of the free run juice was bled off and fermented with Montrachet and ES488 yeast. The remainder was fermented using indigenous yeast. Pressed off the skins at dryness, the wine aged for 16 months in French and American oak.
Juicy dark berry notes are joined by aromas of spiced oak, vanilla and baked cherries. Undertones of earth meet medium firm tannins and bright acids on the persistent finish.
75% Malbec/14% Syrah/11% Petit Verdot