We had our earliest harvest on record in 2014. Everything from bud break to veraison to picking occurred weeks earlier than previous vintages. The moderate summer months provided ideal conditions for flavor and tannin development, resulting in beautiful, high quality wines. The Grenache was brought in a week before the Syrah. The grapes were completely de-stemmed and fermented natively in open top fermenters. The Syrah was fermented with partial wholecluster in open top fermenters. Once the primary fermentation was complete, the wine was pressed off to neutral french barrels for 16 months of barrel aging. The Les Trois blend was carefully selected from barrels of the Syrah and Grenache that we felt highlighted the strength and complexity of these two varieties together, while having a sense of place.