Zweigelt, St. Laurent,and Cabernet Sauvignon
Continental (hot summers & cold winters)
Loess and loam
Open vat fermentation with native yeast
Notes & Pairings
Hand harvested, destemmed, open vat fermentation with native yeast, 10 days skin contact, zero racking, and then aged two years min in oak before bottling. They’ve been making this blend since 1999, but as their farming has become better and better, this blend is proof of the positive effects. Despite the Cab Sauv, this blend has a ton of energy packed into less than 12% alcohol.