Grapes were hand-harvested and arrived at the winery at dawn. Once received, the grapes were sprinkled with dry ice to keep cold and protect from oxidation. The Grenache was fully destemmed, and fed whole-berry to the open-top stainless steel fermenter. A saignée was taken from the Grenache for concentration and the whole cluster Syrah was then added on top. The native fermentation commenced on day seven of cold soak and completed promptly. A week long maceration on the skins commenced after fermentation. The wine was distributed to 50% new French oak barrels and completed malolactic fermentation by Christmas. Bottling was completed before harvest 2018 after 22 months elevage on lees.

Harvested: September 27, 2016 and October 10, 2016

Composition: 55% Syrah, 45% Grenache

Alcohol: 14.9%

Bottling Date: August 2018

Release Date: September 2021

Production: 273 cases