100% Grenache from their certified biodynamic estate vineyard in Paso Robles. Foot stomped, whole cluster in open-top bins, fermented on the skins for 12 days, then pressed and aged 12 months, half in a 500L Italian terracotta amphora and half in a 500L neutral oak barrel. Racked during the descending moon and then bottled the following descending moon. Aged in bottle 2 years before release.

115 cases produced.