A full flavoured, full bodied blend of Cabernet Sauvignon, Merlot, Cabernet Franc, Syrah, Malbec and Gamay went into the process for this unique wine. After Fermentation, the “ Lees” or heavy sediment is separated from the clearer wine (in a process called racking) in each of the red tanks. The “Bottoms” as they are so lovingly referred to, contain some of the most flavourful and healthy components of the wine. After a long process of settling and racking, the resulting wine is put into barrel for an extended period. We only make this wine in years that warrant the extended contact with the lees. Enjoy it for good health, Bottom’s Up!
