This wine was fermented 100% de-stemmed in a stainless steel open-top tank for 15 days before going to press. The first 5 days were spent cold-soaking, with minimal punch downs. The wine was aged for 10 months in 20% new French Oak and 80% neurtral French Oak. The wine is structured, has notes of crackly purple fruit, moss, pomegranate and savory herbs.