Hiyu Moon Columba 2023

This parcel is just over an acre on the plateau at the top of the farm. It’s a field blend of Tempranillo and other spanish grapes that ripen roughly at the same time: Prieto Picudo, Juan Garcia, Trousseau, Babosa Negro, Macabeo, Albillo, etc. We’ve been making this wine since 2016 but we’ve only bottled it once before in 2017. Prior to this year we had always vinified it as a full red wine. In this form, it is monstrously concentrated and truly demands at least five years in barrel.

This year we decided to approach it differently. We kept it on the skins as long as possible, and at the last instant, in the uncertain terrain that characterizes the middle of the fermentation, just before it turned into red wine, we pressed it into cask. I would consider this rosé (albeit maybe the darkest one imaginable), most people will call it a red wine. In either case it is characterized by overwhelming waves of dark fruits, spice and flowers. Dangerously drinkable. Ultimate pizza wine.