Malbec is a prolific variety and the vines were both shoot thinned and fruit thinned to guarantee a balanced, ripe crop. The fruit was machine harvested at 24.3 Brix. Untoasted French oak fermentation ‘rice’ was added to assist in color and flavor extraction. While the fruit was immediately inoculated, the ferment was delayed due to the cold temperature it was received. This ‘cold soaking’ assists in flavor and color development.
The must was inoculated using “BDX” yeast, with the resulting ferment being held at 68-70F, warmer than other varieties to assist with tannin extraction. The ferment was completed after 10 days. Each fermenter received 2 ‘pump-overs’ each day, a process that circulates the juice over the skins to ensure complete extraction of sugars and anthocyanins. After fermentation, the wine was aged in French oak barrels over a period of 13 months prior to bottling in April of 2019.
Dark red fruits, with spice and pepper notes on the palate with balancing acidity. Pair with barbecued meats, lamb shanks, and roasted bell peppers.