Method: Native fermentation, 22-28 days on skins in stainless steel tanks. 20 months in French oak, 29% new barrels, minimal racking, minimal SO2 added. No fining or filtration.
Appellation: Napa Valley
Vineyard: Young Inglewood, Dos a Dos
Viticulture: Certified Organic, Low-Input, Regenerative
Soils: Alluvial, Gravelly Loam
Blend: Cabernet Sauvignon 97%, Petit Verdot 2%, Cabernet Franc 1%
Harvest Date(s): August 26 - September 16, 2021
Alcohol: 13.9%
pH: 3.75
TA: 6.3
Serving Temperature: Cellar Temp (55 - 65°F)