We ferment our Merlot and Malbec separately in small vats on the skins, performing daily punch downs to release the color and tannins into the wine. After alcoholic fermentation the wine is racked into oak barrels to undergo malolactic fermentation to give the wine a more buttery flavor and mouthfeel.


We age our Merlot and Malbec in French and American oak barrels for at least six months before blending and bottling.

Food Pairing

Merlot and Malbec are both medium bodied red wines with medium tannic levels. Therefore this blend pairs well with leaner red meats, dark meat turkey, roasted pork, mushrooms, roasted vegetables, and Blu and Swiss cheeses.