50% Cabernet Sauvignon 40% Zinfandel 10% Petite Syrah. The grapes came from a sustainable vineyard that I personally manage in Placer County. Half de-stemmed, half whole, stomped on. Wild yeast fermentation, only two soft punch downs per day minimizing over-tanning the wine. No racking, filtration, no fining or filtering. Matured in used French Oak barrels. Bouquet of licorice, freshly-cracked black pepper, hint of chocolate, black stone fruit, dried figs.

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