"This wine comes from the Suisun Valley, just east of the Vaca Mountains from Napa Valley. Farmed organically (no certification), the vines are 40 years old and sit on Brentwood clay-loam soils.This year, we decided to get a little funky with it. Two-thirds of the fruit was fermented natively, 50% whole-cluster in an open-top fermenter for approximately 16 days. The other one-third was destemmed and then sealed in a fully anaerobic fermentation environment (i.e. a giant, food grade plastic bag) for 16 days, and then pressed together with the rest and put to neutral barrel. Minimal sulfur added. The resulting wine is a dynamic combination of Valdiguie’s quintessential red-fruit character: luxardo cherries and black raspberries, with a notable florality to it that lifts and adds complexity. Its low tannin and juiciness still keep it very approachable, but there’s plenty of depth to the wine for those looking to examine closer.