Handpicked grapes, cooled overnight, with 10% whole bunches, were cold-soaked and partially naturally fermented with minimal extraction. Aged in older oak barrels, the palate is supple and fleshy, carrying a weightless concentration of red berries, plum spice, and savory woodsmoke. Aromas unfold with complex layers of rose petals, violets, and hints of sappy grilled herbs.