Hand picked from Harrison Clarke Ballard Canyon Estate grown grapes.
94% Grenache, 6% Syrah
Natural fermentation with natural yeast
After an extensive cold soak, 80% whole berries were fermented in small open top fermentors.
Gentle punch downs and pigeage.
Basket pressed to 10% new oak.
Barrel aged for 20 months.
Medium body. Exhibits aromas of black cherry, licorice, smoke, pepper and spice.