My inspiration for this blend started with a conversation I had with our Director of Sales about the red blend market. I have enjoyed working with the Bordelaise varietals since my time at Owen Roe and our sales director thought a blend like this would be a fun, unique (from Oregon) wine to sell. Each vineyard parcel was harvested at peak maturity. For me peak maturity means that a wine like this will have ripe fruit flavors with little to no vegetal aroma while also having alcohol/tannin/acid balance. The fruit was brought to the winery and destemmed into 1.25 ton fermenters. Once fermentation in each lot was complete, we pressed to tank for a one or two day settling period before racking to barrels. The wine lots were kept separate in barrel until July of 2020 when they were blended together and returned to barrel for further aging.