On the palate of the 2013 Mt. Brave Malbec killer spice overlays rich boysenberry and black currants. A pop of fruit carries across to the finish which is clearly mountain structure based.
The 2013 growing season was another near perfect year. With only a day or two approaching 100 degrees, temperatures were steady and in the sweet spot of 85°-95°F. Dry conditions throughout allowed for ideal maturation and flavor concentration.
We hand-harvested grapes into lug boxes during cool morning hours, at an average Brix of 26.5°.
After barrel aging for 19 months, the wine was bottled without fining or filtration.
The wine fermented in stainless steel and then underwent native malolactic fermentation in barrels to round acidity and softly integrate the vanillin character of French oak (56% new).
19 months in French oak (56% new)