Santa Barbara, California

95% Syrah, 5% Viognier 

From the winemaker: 

"We pick Syrah early while still “crunchy”, with high acidity and low potential alcohol.  Then, we utilize whole-grape, un-crushed carbonic fermentation so as not to extract coarse, under-ripe tannin – leaving the wine feathery and chill-able.  To ensure a pure, luscious fruit profile we utilized the age-old Cote Rotie “Roasted Slope” method of co-fermenting a small percentage of viognier that heaps on pretty floral aromatics to the darker, brooding Syrah profile."

Signature blue and black Syrah fruit gives way to black olives. Robust yet silky smooth, best with a chill.