Vinhão, Bastardo, Espadeiro, Borraçal, Arinto, and Loureiro from Vinho Verde, Portugal; medium bodied and dry with notes of black cherry, blackberry, blackcurrant, tart plum, sanguine, and meat, with medium plus acidity, earthy undertones, firm, structured tannins, and a dry finish. Organic; fermented for 4 weeks in amphora, then aged for 2 additional months in amphora, 20mg/L SO2 added at bottling