The vintage: Good rainfall in January followed by a very little rain in February and March made for dry harvest conditions and low to moderate yields. The resulting wines have very intense flavours and a soft, gentle acidity.
The winemaking: Fruit was hand-harvested and sorted. As the name suggests, no acid, enzymes, or yeast was used in the making of this wine. It was macerated for four weeks, then gently pressed into one and three-year old barrels for six months prior to bottling.
The wine: Maturation for six months in oak ensures that the vibrancy of the fruit shines through. A silky, textured wine with intense red fruit, hints of violets, and hallmark Grenache musk.
Drink with: Marinated Lamb steaks with fattoush.