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The Grenache component was produced using the saignee method. Direct pressing, with no maceration of the Syrah. Temperature-controlled fermentation in traditional cement tanks. No malolactic conversion. Matured 3 months on the fine lees and bottled young. Offers fresh aromas of Rainier cherries, garrigue, and hints of red raspberry and melon. Rich, full-bodied, yet bright on the palate.