2019 Pamhogna Rot

Half destemmed and half whole bunches, it was then open vat fermented, 10 days skin contact, zero racking, and then aged three years in oak before bottling in February 2020. Zero additions and just topped up during élevage. They’ve been making this blend since 1999, but as their farming has become better and better, this wine is proof of the positive effects. Despite the Cabernet Sauvignon, this blend has a ton of energy packed into less than 12% alcohol and ages remarkably well.