Soil: Red Hills Series Volcanic | Raynor-Montara
Elevation: 470 - 830 feet
Alcohol: 13.2%
Total Acid: 5.7 g/L
pH: 3.64
Fermentation: 40% whole cluster fermented
Aging: Ten months in 35% new French oak barrels & 65% neutral French oak barrels

95 points | Wine Spectator
95 points | James Suckling
92 points | Vinous
92 points | Wine Enthusiast