Grapes were destalked and fermented with NT 50 yeast in stainless steel red wine tanks. 4 Pump overs were done each day. After malolactic fermentation the wine was matured in French oak for 23 months.
Interesting herbaceous profile, showing earthy, crushed leaf components and even agave, but without any green, bitter elements. The palate is broad, with red fruited accessibility, and the property?s signature structure and firm tannins. Medium bodied.