For this release, we leaned into a classic Bordeaux-style mix of Cabernet Sauvignon, Merlot, Malbec, and Petit Verdot, creating a wine with layers of richness and depth. The grapes were picked by hand at peak ripeness, then gently destemmed and crushed, leaving about 20% of the berries whole for extra freshness and complexity. We handled the must with care, avoiding pumps entirely, and gave it a cool, three-day soak to draw out vibrant color and flavor. Native yeasts took over naturally, beginning fermentation after about two days.
In April 2022, we bottled The Old Goat without fining or filtering — keeping it as pure and expressive as the day it was born.
