Winemaking notes: 50% carbonic maceration, fermented indigenously on skins for 25 days, and pressed to a once-used 400L puncheon and two stainless steel barrels. It was bottled in July 2021 sans fining, filtration, or shenanigans - 13% ABV, 65 cases produced

Tasting notes: Raspberry compote, bergamot, Vietnamese cinnamon, and Mission fig on the nose. Bright pop of bright cherry and pink peppercorn on the palate.