100% de-stemmed Counoise. Fermented on skins for ten days. Aged in neutral oak for three months. Native fermentation, no fining, no filtration, no other modifications or additions aside from very minimal (20 ppm) sulfur the week before bottling.
Though the Sattler's Vineyard in Santa Clara is quite hot and dry, the evening are drastically cooler which leads to bright, fresh acidity in the grapes, balanced with juicy, ripeness. Bright candied aromas with plum, cassis and white pepper, and a dry, refreshing palate. Soft tannins and a round finish.