To make this wine we sourced sustainably farmed Syrah 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, 2018 at 26 brix with a pH of 3.83. This wine was fermented and aged 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 20% new French and American oak barrels, balanced with neutral French and American oak barrels prior to bottling.