Our Notes: Sold out! After heavy green harvesting in August, harvest took place in late October. About 5% of the grapes were also picked in early October to create a native yeast culture. Macerated for thirty days in an open topped oak vat without any additives, the Merlot was then barreled down into Slovenian oak barrels where the wine slowly finished malolactic fermentation. Intensely aromatic while picking up some of the spice from barrel, locals pair it with young goat and blueberry sauce.