Producer Notes - "Small open top fermenters used for the 20% whole bunch pressed fruit. The remaining fruit was pressed using whole berries only, soaking for 48 hours. Pressed to tank and settled for 3 days. French 2-5 year old oak for 10 months. Racked to tank and bottled with minimal finings or filtration. Pronounced aromas of fresh and macerated berries, overlayed with herbaceous
pine and mint notes. Oak characters give cinnamon, cedar and nutmeg characteristics. Mixed peel,
lavender and fennel on the palate. Refreshing acid and fine grain tannin structure."