The 3 components were kept separate for 16 months before blending. The blend then matured for another 4 months in French oak prior to bottling. Individually inoculated with selected yeast strains from Rioja, Spain, Rhone, France and Burgundy, France. Primary fermentation in open fermenters @ 22-28 degrees Celsius for 3 weeks. Pressed directly to 225L French Oak (15% new) where Malolactic fermentation completed naturally. Altogether matured for 20 months.
A rare blend of Tempranillo, Syrah and Pinot Noir with a bouquet of black pepper And red cherries, with lingering flavours of spice, bitter-sweet chocolate and ripe fruits on the palate. Natural salts found in the soils present a delicate sensation of minerality in Baleia?s food-driven wines and prepares the palate beautifully. Succulent steaks and hard cheese complement this wine beautifully.