We hand picked the Malbec grapes in the early morning from BV Ranch #12 and whole-cluster pressed them for fresh, delicate character. This part of the blend (71%) was then cool-fermented in stainless steel tanks. The balance of the Malbec from the Peppone Vineyard and the all the Merlot was lightly crushed and then the juice was cold soaked with the color-rich skins for six to eight hours. This method, which is called saignée in France, achieves the vibrant rosé color. The saignée port was then bled off the skins into small, stainless steel barrels for fermentation. After the wine fermented dry, we aged it sur lie (on the yeast) with bâtonnage (stirring) to develop the silky texture and add yeasty complexity to the aromas.