To make this wine we sourced sustainably farmed Cinsaut from Camp 4 Vineyard in the Los Olivos District of the Santa Ynez Valley. The Vineyard is home to 19 different Rhone and Bordeaux varietals where the vineyard's many microclimates support long growing seasons. The grapes were harvested on November 10th, 2018 at 23.5 brix with a pH of 3.65. This wine was fermented in small lots and punched down multiple times daily during its initial fermentation. It was then barrel-aged for sixteen months, during which it underwent malolactic fermentation, in neutral French oak barrels prior to bottling.