A throwback to a forgotten winemaking method. We devised a way to keep the ‘cap’ of Merlot grape skins submerged during the entirety of the fermentation, resulting in a dark yet softly extracted wine. By keeping the cap submerged, the color and flavor-rich grape skins were in constant contact with the fermenting juice, providing wonderful intensity and structure. Aromas of blueberry, cherry, and cured meat, this wine is purple-hued and concentrated. The palate displays the pure dark blueberry and plum fruits in a concentrated but curiously soft extraction from the Submerged Cap process.