Hand-harvested grapes, destemmed and crushed; fermented on the native yeasts followed by a full malolactic on the natural-occurring bacteria; tartaric acid; oak from barrel aging; minimum effective sulfur for this wine (35ppm at crush, 104 ppm over the course of aging); membrane sterile filtered at bottling. In keeping with our philosophy of minimal intervention, this is the sum of our actions.

Deep garnet in color with rich raspberry, fig, exotic clove spice, and notes of fresh mint. Layered briary fruit on the palate with with cocoa and a slight crushed granite minerality. Subtle tannins and a long, lingering finish.