Phil & Joe harvested the fruit late at night and fermented the wine with native yeasts and 30% whole clusters. Before a gentle press, the juice remained on the skins for the 14-day fermentation in stainless steel tanks. Aging lasted 12 months in French oak barrels, 25% of which were brand new. The palate opens with ripe red fruit notes, like red plums and wild raspberries. Distinct Sonoma coast characteristics of evergreen and pine forest floor meld with delicate florals of rose and lavender. Clean and bracing acidity runs through the palate with structured yet soft-grained tannins. Only 300 cases produced.