Trespasser is always focused on our cooler Petite Sirah vineyards, grown on deeper shale and clay loam soils. These vineyards present more spicy, savory notes, along with a softer acid profile and chunkier tannins. We then blend these with the more meaty and savory profiles of Mourvedre and Syrah, which we ferment with a high degree of whole clusters. Grenache plays an important background role, adding brightness and lift to the blend.

Each of the vineyard lots were hand picked and hand sorted prior to processing into small open top fermentors. The fruit was cold-soaked at 48F for 4-8 days, until a spontaneous native fermentation began. Delastage was performed for the first 7 days, followed by hand punchdowns for a total of 35-40 days of skin contact. Lots were pressed directly to 300L and 400L French oak puncheons, 20% new for 22 months of elevage without racking. The wine was bottled unfined and unfiltered.

Aromatically, it leads with exotic, spicy notes of dark fruit, pepper, leather, and toasted oak. A deep flavor profile of dark fruits and round tannins is complemented by plenty of savory Mourvedre elements of sweet leather and cured meats, along with notes of road tar, toasted marshmallow and new oak.