2017 Wolf’s Breath Not Dead Yet
Fruit sourced from the Malakoff Vineyard, 20% whole-bunch carbonic maceration for 10 days, the rest whole berry.
CabMac parcel destemmed at 10 days and added to the rest of the ferment (all indigenous), and left on skins for 28 days, then pressed off into 1 barrique and 1 puncheon, for malolactic fermentation. Left on lees for 3 years in barrel before bottling. Only 10 parts SO2 added at the end of Malo to balance out the pH, then nothing else, including at bottling, unfined and unfiltered just racked twice prior to bottling.