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.
