100% estate grapes from our biodynamically farmed Purisima Mountain Vineyard. Individual lots were destemmed and hand sorted whole-berry for greater purity of flavor. Grapes were gently crushed and cold-soaked for 2-5 days to extract color and tasteenhancing phenolics. Fermentation took place with native yeast in open tops for a period of 5-10 days, depending on the lot. The caps were punched down by hand three times daily. - Grapes were gently basket-pressed. The wine underwent spontaneous native malolactic fermentation in-barrel to integrate fruit and oak character. Aged in 35% new French oak and 65% once and twice used French. Blackberry and boysenberry fruits, chocolate, pepper, and PMV trademark gaminess.
