36% Barbera (San Benito County), 27% Chenin blanc (Clarksburg - 25 days skin fermented), 27% Pinot Noir (Santa Cruz Mountains), 8% Mourvèdre (Santa Clara Valley), 2% Cabernet Franc (Santa Cruz Mountains). Juicy red fruit with nice acidity from the Chenin. Crunchy with a little earthiness. Chill it and enjoy.
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