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Hand picked, mechanically sorted. Fermented with ambient yeast, 25% whole bunches. 16 days maceration. Matured for 9 months in 32% new French oak. The 25% whole bunches bring a briary complexity, while building a tannic bridge between the attack and mid palate. The tannins, grape and oak, serve as a long arc across blue/boysenberry, anise, clove and violet. Peppery and vibrant as much as it is plush and firm. JS
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