80% Valdigue, 14% Zinfandel, 6% Trousseau from organic vineyards in Mendocino and Solano counties in northern California. The fruit was destemmed, then pressed into stainless steel. All 3 varietals fermented together just over 30 days. The wine was bottled at the beginning of the year. High aromatics with juicy watermelon and grapefruit notes. Spice comes from the Zinfandel, acidity from the Valdiguié and texture from the Trousseau.