Malbec is native to France but made famous by Argentina, where it produces fruit-forward luscious wines. In our California climate is also produces grapes with intense fruit flavors - primarily blueberry and blackberry - but also distinct notes of violets and mocha. The last month or so of the 2019 vintage was a little cooler than previous years, allowing the grapes to reach full maturity slowly while retaining fresh fruit & acidity. After hand-picking the grapes, we destemmed and partially crushed the berries, leaving some berries whole. This resulted in partial carbonic maceration ( an internal metabolic fermentation which produces candied fruit flavors). We then fermented this wine on the skins in stainless steel tanks at a cool temperature of 65F for 3 weeks, including a brief cold soak and extended maceration. These techniques maximized the fruit and floral notes of the grape. The wine was then aged on 30% new French and American oak and cherry wood.