Fermented using a technique known as carbonic maceration. With this process, whole berries are transferred to a tank and fermentation starts from inside the berries. The berries will explode and pop as sugars are converted to alcohol. This technique makes lower alcohol more fruit forward styles of red wine that are predominantly acid driven and a touch funky.
40% Cabernet Sauvignon, 33% Syrah, 9% Pinot Gris, 8% Merlot, 5% Pinot Noir & 5% Grenache