Malbec (34%); Cabernet Franc (33%); Tannat (33%) from 3 different vineyards (Layne Vineyard, Mae’s Vineyard, Kelly Vineyard)
Directly pressed minimally on skins. Juice was then put into stainless steel tanks to settle overnight. It was then transported to neutral french oak where it underwent malolactic fermentation to give the wine some body and balance. From there it was put back into steel tanks to stabilize.
With this particular blend of thicker skinned and warmer climate grapes the wine resembles that of a Provence Rose with floral and under ripe red fruit notes.