Saturated, deep purple hues share rich aromas of ripe black fruit, baking spice, black tea, earth and leather. A lush and succulent palate with pronounced acidity mitigates the medium-dry tannins with a generous finish.
Entirely destemmed and fermented in stainless steel. Gently pressed and moved to concrete Egg for slow malolactic fermentation. Racked after 9 months and moved to neutral puncheon for another 6 months. Bottled unfiltered with 30 ppm SO2.
|Soil||Red Hill, Volcanic Tuff|