The 2015 Rhu is the one wine that feels like it's from a different era—in a young project like this, three years is an eternity, and the rest of the wines I tasted were from 2018. It's a blend of 80% Syrah, 15% Petite Sirah and 5% Garnacha. The destemmed but uncrushed grapes fermented in a stone lagar with indigenous yeasts, and the wine had a long élevage of 35 months in 2,500-liter oak foudre. 2015 was a dry and cool year, but the style then was also for slightly riper wines with a little more oak. The extended aging is to make the wine rounder and stabilize it and prepare it for the long haul. In a way, this was my least favorite of the four wines I tasted; I found it a little more commercial and mainstream, more marked by the process. Perhaps the wine will overcome all that with some more time in bottle, as it's a wine designed for aging. 3,357 bottles were filled in January 2018.