Sacred Shore Mencia 2023

The winery employed two distinct methods of vinification. Half of the fruit was sorted into the fermenter as whole clusters, this lot spent ten days seeing pumpovers and light pigeage seeking light extraction. The second half was destemmed and left on its skins to ferment with targeted aeration to extract and resolve tannings for a full 30 days. Each lot was pressed and kept separate for 16 months in barrel before racking and blending to be bottled together.