The 2015 harvest began for us on September 7th. The 2 blocks of Grenache were brought in a few days apart. The grapes were completely de-stemmed and fermented natively in open top fermenters. The 2 blocks of Syrah were brought in a week apart of one another and those grapes were fermented with 40% whole cluster 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 created to show off the exquisite flavor and tannin development of both varietals and to capture the beauty of this, rather small, harvest.