“This is a wine of love, first and foremost. Made specifically for my partner Caroline, from a
high elevation site up in California gold country (El Dorado County). A glowing light red, both in color and
weight, led by crunchy raspberries and strawberries, with a lingering finish of the lightest tannins. 2023 was
a long and luxurious growing season by California standards, with a slight break from the heatwaves and
water scarcity of the previous few years, giving the fruit extra time on the vines. Drink this at Thanksgiving
dinner, or chilled down a bit on a warm fall afternoon, or really whenever you want. Once you buy this
wine, it’s up to you. But if you’ve had Cinsault before, you’ll know it fits almost any occasion. If you haven’t
had it before, this is a good place to start.”

Viticulture: The roughly 3200 ft elevation vineyard
was planted in the 2000s in red volcanic soil. The
vineyard owner Ben follows organic practices.
Vinification: At harvest, the grapes are hand
harvested, then 50% are left whole cluster and foot
trod, and the rest are destemmed and crushed over
the top. Only native yeast is used, maceration lasts
about a week and a half in an open top fermenter.
No fining and no filtration. Maturation takes place in
3 neutral 228L barrels and lasts 9 months. Sulfur
additions can happen at crush, sometimes at barrel, and sometimes at bottling. He tries to keep it only to
20 mg/L max at bottling. The wine has 12.3% alc with 3.65 pH at finish.