This wine was made exclusively from Dijon clones vines from Quinta Santa Rosa. Clusters were picked by hand in the early pre-dawn hours. After destemming, the berries were cold-soaked with twice-daily punch downs, which yielded deeply colored juice that was then inoculated with Assmanshausen yeast to accentuate varietal character. Twelve days later, free-run and press fractions were collected separately, settled overnight and racked into French oak: 1/3 new, 1/3 1-to-4 year, and 1/3 neutral barrels. Full malolactic fermentation was then induced by inoculating with cultured bacteria. It is true to the clonal character, with good structural balance and nuanced fruitiness that is complemented by hints of spice and earth. Ruby garnet in color with aromas of wild black and red fruit - black currant, raspberry accented by clove, violet, strawberry and spice. On the palate, full bodied as the Sta Rita Hills AVA is known for with dark black cherry, blackberry, raspberry and a touch of vanilla. Soft tannins with good acidity throughout to balance the dark rich fruit. Long and elegant on the finish.