Location: Sourced from four vineyard sites in Monterey, San Benito counties, with soils based on granite and/or siliceous and calcareous deposits.

Winemaking: Picked at moderate sugars, fermented in several lots ranging from 0-50% whole cluster primarily with endemic yeasts. Fermented to dryness on skins. Aged in mostly neutral, and a handful of once and twice used, barrels and puncheons for 16 months. Crunchy and bright.

Tasting Notes: Bright red fruits, cherry, cranberry, pomegranate, underripe strawberries, followed by smoky meat characteristics with black pepper. Acid-tannin tension follow, then, brightens in the mid palate, with candied red raspberries. White pepper enters the experience, with dried herbs, bay leaf, and thyme joining the line-up. Finishes umami, soy and hoisin, savory and bright.