Winemaking Note: All of the fruit was gently destemmed and crushed, then inoculated. Each fermentation was pumped-over twice daily, with the temperature peaking at 90º F. Maceration from 12 to 28 days, barrel aged 20 months.
45% Cabernet Sauvignon, 35% Merlot, 10% Sangiovese, 10% Barbera
North Coast, CA (Mendocino, Pauli Ranch)
10% new French, 90% neutral
Drinking window: now to 2023