Spontaneous fermentation took place in stainless steel. For the red co-ferm (Cab Sauv, Syrah, P.Noir, Mencia), daily remontage (pump over) was used to maximize fruit aromas while minimizing tannin extraction. With most of fermentation complete, the free run juice/wine was allowed it to complete fermentation off the skins. The idea is to enhance the aromatic complexity in a sense, this is halfway between rose and red wine. Part of the wine was aged in neutral barrel, where it completed ML. Unfined, unfiltered. Inspired by the Palhete wines of Portugal, is it red is it white? Sage and Cherry Jolly Rancher explode from the glass immediately after the first pour. The nose continues like a ping pong match between strawberry black tea and sweet herbs, often shifting shape between each pass. The palate is creamy and definitively red, but retains a lightness at just 12% abv. Give it a chill, lay back and take it easy.