Picked in early April the fruit was then destemmed and only lightly crushed to allow the skins to slowly breakdown during the fermentation. The fruit was then cold macerated for 3 days on skins before slowly warming the 3 fermenters and allowing a wild fermentation to kick in. Fermentation lasted 13 days before the wine was then macerated on skins again for an additional 15 days and which also allowed for full malolactic fermentation to take place on skins. The wine was then pressed to tank and settled and again racked off its heavy sediment in early June. In late June the wine was evaluated and the decision was made to release this wine for the spring as a ?Nouveau? Wine.

For this lighter style, the Malbec colour is quite a dark purple. The nose is fresh with deep electric violets, plums and hints of fresh dill, dusty tamarillo and fruit cocktail. The front palate is lush with a punchy, bright mid palate. The finish lingers with a bit of black currant, Rose hip that is very refreshing. Overall the wine is soft up front, crunchy in the middle and bright and fresh on the finish.