Each variety was fermented separately using wild yeast in 2T open-top fermenters. No acid adjustments or tannins were added, but whole bunches were included in the Grenache (25%) and the Shiraz (20%) and the Mourvedre (15%).
The 2017 Blue Monday is defined by the cherry and strawberry succulence of the Grenache; the Mourvedre adds an earthy, animal sensual character and the Shiraz is high noted with raspberry and spice.
The finely structured graphitic tannins are wrapped around a core of sweet red fruits with a layered texture, slowly evolving with opening.Try with Korean BBQ beef.