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The Syrah was fermented with 100% whole cluster for 42 days. Both the Grenache and Mourvedre were destemmed and cold soaked for three days, then fermented and left on their skins for 38 days. Flavors of bright red fruit from the Grenache are complimented with hints of dried dark fruit, tobacco, and baking spice from the Syrah and Mourvedre.
Composition: 47% Grenache, 35% Syrah, 18% Mourvedre
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