Harvested mid-October, organically farmed fruit picked and destemmed, Merlot and Cabernet Sauvignon were fermented separately in stainless steel tanks at cool temperatures to ensure extraction of color and aromatics. We achieved optimal ripeness in the fruit during this relatively warm growing season with nice cool nights to maintain acidity. All the lots were fermented in upright stainless-steel fermenters with PDM yeast, with 100% malolactic fermentation was completed in stainless steel tanks. MADE WITH ORGANIC GRAPES AND ZERO SUGAR.