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"This mountain fruit came in at 23 brix, was 100% destemmed, as we were looking to manage what can sometimes be a burly tannic structure, co-fermented in stainless steel tank with twice daily pump overs, then racked to neutral oak puncheons. This wine displayed a reticent, ominous presence during fermentation, but began to open up after ML, showing a pleasing profile of dark fruits and slate."
*Price and availability in store may vary. Vintage date may differ from pictured.
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