Toyon Farm, owned by Ed and Camille Penhoet, is located on a southwest-facing slope on the eastern (Napa) side of the Carneros. The topsoil is dark rich clay, averaging just around 24 inches in depth. These soils promote a dark, brooding fruit, emphasizing texture and tannin. The grapes were separated into 1 ton, open-top fermenters, employing traditional punch-downs by hand in order to achieve optimal extraction. About 5% of the fruit was fermented as whole clusters. The wine was aged in an array of French cooperage, nearly half new. this wine greets bright and well spiced, then melds effortlessly into a rich palate coating smoothness. The bouquet is filled with notes of dark berries, spiced herbs, and cola. The brooding palate, dominated by an almost visceral layer of mouth-coating tannins and mid-palate flavors of mocha, raspberry, and cranberry, is balanced with a bright, palate-lifting acidity. It finishes with round and chewy chocolaty tannins that accentuate a firm chalky finish that offers promise for greater things to come.