New Chapter in the house. Notes from Jarad, the winemaker..: This year the Malbec consisted of three different picks. An early pick with 3-5 days on skins then pressed to barrel for a rosé like ferment. Then the majority of the blend. Longer on skins, mostly destemmed and pressed to barrel just before the end of ferment. Finally, a late pick - ripe, 100% whole bunch in a closed tank with very little work/extraction. Stayed on skins for approximately 45 days. This ferment was to be the structural component and more varietal fruit component. I see pick 1 in the wine showing aromatics and freshness. The 2nd pick is texture and length and pick 3 is tannins and dark fruit.