Grenache 72%, Carignane 10%, Mourvèdre 10%, Cinsault 4%, and Vermentino 4%. The Grenache comes from the western edge of the Salinas Valley, complemented by very old Carignane, Mourvèdre, and Cinsault vines in Contra Costa and Lodi, along with Vermentino from Carneros. All fruit is hand-harvested and fermented with native yeasts in a long, sequential co-fermentation in stainless steel. Malolactic fermentation is inhibited, yielding a decidedly bright and vivid wine.