Syrah (50%), Cabernet Sauvignon (50%) from two mountainside parcels in North Yuba. These low-yielding vines are own-rooted and 40+ years old, all farming is organic, no till, and dry farmed. The fruit was foot stomped and fermented with stems, then matured in used barrels for 36 months before further aging in bottle. The tannin and acidity from this site require longer aging before release, producing a deeply structured and age worthy wine.