A medium bodied red blend made from hand-picked Syrah and Malbec Grapes. Part of the harvest was fermented as whole-bunches, submerged under the remainder of the fruit, which was cold-crushed on top. After a two day cold-soak the fruit was warmed and fermentation began. After 10 days on skin the wine was basket pressed and allowed to finish fermentation in barrel. The wine was barrel aged for 10 months, during which the barrels underwent battonage every four weeks. The wine was then removed from barrel, clarified and bottled.