A blend of Trousseau, Gamay, and the elusive Cabernet Pfeffer, this cuvée from the outskirts of Sebastapol is lighter-bodied, aromatic and fruit-forward. Partial carbonic maceration, and whole cluster fermentation add fruit and spice notes to this dry red. Pair with roasted root vegetables and strong cheeses.

Producer notes ~ "Emerging from several risk-taking vineyards dotted abound Northern California. Composed of some unique, rare varieties: 45% Trousseau Noir, 30% Cabernet Pfeffer, 20% Valdiguié and 5% Gamay. All components fermented separately, partially carbonic for brightness and all whole cluster adding to the complex spice aromas. Delicate and lean, mineral-laden, raspberry and cranberry scented with incense, tobacco and hints of black pepper."