Sourced from various sought-after appellations, they choose premier vineyard locations throughout the valley with distinct variances in climate, elevation, and soil type. Classic, labor-intensive, small-lot winemaking techniques implemented. Four day cold-soak, hand punch downs for two weeks in open top fermenters. Aged in 45% new French oak for 12 months. Deep notes of black currant, and touches of elderberry and vanilla. Fresh cherry throughout, with graphite, mountain sage and supple, integrated tannins.