To make this light-style red wine we used many different vinification methods including carbonic maceration, traditional skin maceration, and what we call reverse saignée. The goal is always to make a layered, cohesive blend. Many of the lots were fermented with carbonic maceration, a gentle process that helps to keep early-harvest wines from becoming too tannic. After 12-15 days, depending on the lot, we pressed the juice off its skins where they fermented natively in tank after 10ppm sulfur was added. Reverse saignée is when we whole cluster press tannic red grape varieties and then add that juice to a red wine fermentor. This is a way to increase the juice-to-skin ratio to make a lighter red wine. Then, to keep the wine bright and fresh, about one-third of the lots were aged in barrels, and the rest were aged in stainless steel tanks. This wine received a small amount of sulfur and it was filtered prior to bottling. On the nose, it is a sea of aromatic black plum, red licorice, and raspberry with undertones of clove and hawthorn. The palate is intense and fleshy with flavors of red plum, hibiscus, and pomegranate with a long spicy finish.