The wine was blended after aging for 14 months. Intense notes of red fruit and pure violet are balanced by acidity and medium-bodied tannins. Touches of oak come through on velvety long finish.
The Malbec was sourced from a low-yielding vineyard parcel and was fermented in small wide stainless steel tanks at different temperatures. The more aromatic berries fermented at slightly lower temperatures than the berries that were more concentrated. The must macerated for a total of 25-30 days. Ninety percent of the wine was gently basket pressed into French oak (30% new), the remaining 10% was aged in tank.