A blend of Malbec, Merlot and Vidal. We left them on skins for just a few hours before pressing to ferment in stainless steel. 1 year on lees in bottle.
Campino candies, tangerine peel, lemon meringue, guava, and sriracha on the nose with strawberry candy, a kiwi tickle and spicy je ne sais quoi on the pallet. Soft, creamy bubbles.
