All the fruit for the Terroir Caché was handpicked, sorted and de-stemmed. After 5 to 7 days of cold maceration, the components of the blend were fermented separately in small batches and 5 to 8% of the juice from every batch was drained from the skins to improve colour, structure and intensity of flavours. We used extended délestage - a traditional method of gently draining the wine and returning it to tank with its skins during fermentation. The wines spent 7 to 10 days post fermentation on their skins to encourage polymerization of complex tannins that add a silky texture to the wine before being drained by gravity to barrel. Following aging for 20 months in new and older French Oak barrels, it was bottled without un-fined and unfiltered. Malolactic fermentation occurred naturally in barrel. Blended in June 2019 and then bottled in August of the same year. 47% Merlot, 29% Malbec, 24% Cabernet Franc.