To make this wine we sourced sustainably farmed Grenache from Jorian Hill Vineyard in Ballard Canyon. The 7.5 acre terraced vineyard is carved into the natural topography of the land. The grapes were harvested on November 5th at 26.5 brix with a pH of 3.8. This wine was fermented and aged in small lots and punched down multiple times by hand daily during its initial fermentation. It was then barrel-aged for sixteen months, during which it underwent malolactic fermentation in 20% new French oak barrels balanced with neutral French oak barrels, prior to bottling.