A blend of 40% Merlot, 20% Cabernet Sauvignon, 20% Syrah and 20% Gamay. Grapes were hand harvested and transferred to fermenting tanks for a five day cold soak, twice daily pump over to extract color and flavour. Fermentation was maintained at a consistent 26 degrees, and a light membrane press yields the juice used for the Cactus Red blend.
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