This vibrant, medium-bodied, chillable red blend from the Santa Ynez Valley in California's Central Coast was farmed organically and is comprised of 50% Syrah, 25% Grenache and 25% Cinsault. Foot stomped the old school way, native yeast fermented, and aged on the lees in neutral French oak for 9 months, this is a total delight to drink with its zesty acidity and sassy red cherry and red currant fruit. Only 250 cases produced in total.