70% Tempranillo, 15% Merlot, 15% Cabernet Sauvignon, farmed sustainably from the  Valle de la Grulla vineyard, located south of Ensenada 20 miles from the Pacific Ocean. Cold pre-fermentation maceration for 5 days at 41˚F to enhance varietal aromas. Fermented in stainless steel tanks at low temperatures with 2 light remontages per day. Short 5 day postfermentation maceration at 75˚F for a balanced tannin extraction.

Garnet color with ruby reflections. Very expressive nose with notes of blackberry, black cherry, caramel, vanilla, black pepper, and fresh tobacco. Juicy tannins on the palate, with remarkable density and freshness. Long and pleasant lingering finish on the palate. Fruity and well structured.