Early experimental batches of Petite Sirah produced wines that were rich and deep, but had pronounced tannins that caused tasters to release a slight howl as it crossed the palate. We later planted other naturally tannic varietals Tannat and Saperavi and with lessons learnt, the only howl we hear now is one of enjoyment! Destemmed into open fermenters, left to spontaneously ferment, then pumped over sporadically for 10 days before some parcels saw extended post fermentation maceration for up to 6 weeks. Extended skin contact integrates the tannins and produces a wine that is a lot softer and more approachable when young. Gentle basket pressing followed, with each vineyard parcel being kept separate in 2nd and 3rd use French oak hogsheads.