Location: Saint Helena, Napa Valley, CA
Alcohol: 13.1%

Native fermentation, 12 days on skins, 17 months aging in barrel, with a portion spending one year on skins and a portion aged in Acacia barrel. No SO2 during elevage, a small amount added at bottling. No fining or filtration.

Grown on Young Inglewood’s estate vineyard, CCOF Certified Organic, low input and regenerative on alluvial and gravelly loam soils.