The fruit was picked in early to mid-April and crushed to a mix of static fermenters (Malbec) and open fermenters (Merlot and Cabernet). After three days on skins it was then allowed to undergo a wild ferment. The separate varieties were pressed off and matured for 24 months individually, in a combination of new and older French and American barrels, before being blended together for bottling. This classic blend has wonderful deep hues of red and purple, with a nose of ripe fruit and spices. The palate shows juicy red and black fruit characters, primarily of blackberry with a firm tannin structure from the Malbec. No cultured yeast, filtration, fining or added tannins were used in this wine – in keeping with our natural biodynamic principles of grape growing and winemaking. As such this wine comes to you as a natural expression of our vineyard and soil.