Part of this blend is made up of old vine Valdiguié (also known as Napa Gamay) that underwent carbonic maceration; this was also the method for the Zinfandel. The Petite Sirah in this blend was a special lot where they performed “reverse saingée” to make a lighter style wine. The Sangiovese was added to tie it all together. It has a nose full of blackberry, plum and cocoa. There are gobs of black plum, chocolate covered cherry, and boysenberry. The palate is juicy and zippy with really balanced acidity.