From a certified organic, dry-farmed site in Dry Creek Valley, this Cinsault is rooted in gravelly alluvial soils that naturally limit vigor and concentrate flavor. Fermented with 100% whole clusters and indigenous yeast, then aged twelve months in neutral French oak on fine lees to build texture while preserving freshness. Bottled unfined and unfiltered with only minimal sulfur. Perfumed and energetic, the wine opens with rose petal, wild strawberry, blood orange, and crushed herbs. The palate is bold but lifted, layering red fruit, spice, and fine tea-like tannins over bright acidity and a savory, rustic edge. Showy in aroma but grounded in structure, this is Cinsault with texture, character, and zero interest in playing polished. 12.9% ABV - ORGANICALLY GROWN - INDIGENOUS YEAST - MINIMAL SULFUR