All of our fruit is hand harvested and brought into the

winery within hours of being picked. Everything is methodically and obsessively

sorted. A cold soak of 4-7 days with minimal air incorporation starts the ex-

traction and then cool fermentations with native yeast carry out the remaining.

Air and temperature are controlled throughout the 14-28 day fermentation and

extended maceration is determined lot by lot when I walk the fine line of full

extraction but still keep an elegant and silky texture. Wines go through malolactic

fermentation in barrel and are aged (sur-lees) for 18 months. Bottled unfined,

unfiltered, and un-acidified.

For this vintage, we crafted a distinct Bordeaux blend, composed dominantly of

malbec and merlot and delicately balanced by smaller inclusion of cabernet

sauvignon, cabernet franc, and petit verdot. The ripe fruit chracaters are

structured by seamless tannins, showcasing an elegant density to the blend. The

2019s are expressive in their youth and are drinking beautifully with a decant

now, and will only continue to rward with cellaring.