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Each year, we reserve a small portion of one of our mainstay varieties to push the boundaries of processing, and this year Red Bourbon took center stage. This 60-pound lot was inoculated with a Malbec wine yeast during wet fermentation and then washed, revealing a surprisingly delicate profile. Notes of jasmine tea, lemongrass, brown sugar, and toasted nuts unfold with floral lift and clarity. It’s a thoughtful twist on a classic variety, combining structure with subtlety in a way that feels both intentional and exploratory.