A co-ferment of 74% Cabernet Franc and 26% Syrah from Ponderosa Vineyard in Nevada County, Sierra Foothills. Crushed by foot and fermented whole-cluster. 

Half open-bin, half tank fermentation with manual punchdowns once or twice a day. Nothing added or subtracted in the process. The wine is blended and aged in stainless steel and bottled in between February and April of the following year. 96% Cabernet Franc, 4% Gamay. 900 cases produced.