Zinfandel with local black varietals from California; full bodied, deep, dark, and dry with notes of stewed raspberry and blackberry, spiced plum, bramble, dried red currant, petrichor, forest floor, vanilla, black pepper, and baking spice, with medium acidity, dry, structured tannins, and lingering ripe black cherry on the finish. Organic and Sustainable; native yeast fermentation and aged in a combination of French and Austrian oak puncheons and foudres (about 10% new).