A craggy coastline. Grassy pastures. Redwood forests. Veils of morning fog giving way to fresh, sunny afternoons. This is the Sonoma Coast – stunningly beautiful, audaciously romantic and, perhaps not coincidentally, ideal for winemaking. cool climate means grapes spend more time on the vine. That allows a deeper, more dramatic spectrum of flavors and aromas to develop. And that creates decidedly rich and layered wines. The fruit was hand-sorted and gently de-stemmed, with 70% whole berries in tank. Next, the grapes were cold-soaked at 48° F for three days, fermented primarily in open-top tanks and punched down three times per day during active fermentation. Post-fermentation free run was then transferred to tanks for one night of settling before racking to new and used French oak barrels. The fruit was sourced from multiple vineyards throughout the Sonoma Coast AVA, including estate vineyards such as Cloud Landing, Carneros Hills West, Annapolis, Ahmann, Bloom eld, Saralee’s, Fulton, Shiloh, Laughlin, Ross and Bones. The result? The concentration of the extreme Sonoma Coast. Depth and spice from the Russian River Valley. The earthiness of Los Carneros, plus red fruit flavors from the Green Valley. Aromas of boysenberry, cherry, and sweet tobacco are followed by flavors of raspberry, blackberry, and cherry.