A premium block of Merlot was crushed directly to the press, given minimal skin contact, then pressed and blended with small portions of juice drained (saignée) during cold soak from blocks of Merlot (68%), Cabernet Sauvignon, and Cabernet Franc. Fermented cool in stainless steel leaving a small amount of residual sugar (10 g/L) remaining, for an off-dry finish. A bit of Muscat Ottonel and Viognier were blended in to enhance the floral aromas.