In 2022 we swapped some of our cabernet sauvignon for some tempranillo from American Rover. The berries are always big, and ripened nice and slowly. Hand-picked, 20% whole bunches on the top of the ferment, the rest whole berries. When ferment kicked off, we saignéed off 300L to ferment in a brand new French oak barrel as a structural blending component. We then treated the remaining concentrated portion really gently, to avoid over extraction.

Pressed a bit before sugar dryness to keep the fruit shining bright. Relaxed the whole lot together in aged French oak for 6 months pre-bottling