A very fun light red.
Fruit was machine-harvested and de-stemmed into a stainless-steel tank. The tank was cooled to delay fermentation, resulting in five days cold soaking of the berries with the juice. After pressing the grapes, the light but purple coloured wine fermented in stainless steel, and once complete was transferred to neutral French oak puncheons for malolactic fermentation. The wine was blended and bottled without fining or filtering in September.