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wild yeast fermentation in concrete tank followed by brief aging in stainless steel until bottling and release
Best from 2025 through 2039
with sassafras and cassis notes
Made from 100% estate-grown blue agave and aged no more than 59 days in new French oak barrels
Mira Salinas Monastrell 2019 750ml Cabernet Sauvignon wild yeast fermentation in concreteThis inky and potent Monastrell is packed with black raspberry, black cherry, and woodsmoke notes. Its crafted from sustainably grown, head trained, dry farmed, estate grown Monastrell from 20 to 50 year old vines. The wine is aged for about a year in new, second, third, and fourth use French oak barriques.
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