Merlot and Albariño were fermented separately and blended before bottling.

The Merlot, from the Santa Cruz Mountains, was partially destemmed for one ferment and left on the stem to ferment in a second ferment. This created two separate styles of Merlot giving depth and layers to the finished red portion of the wine.

The wine was bottled with fresh yeast and a small amount of sugar, which yielded lower pressure than our other wines. This low pressure is in compliment to the red wine tannins.

The label is inspired by a ceramic creation by a young Jacqueline and is the perfect brute to grace the label of the Rouge Brute!