Claret-colored, with notes of brambly and briary wild red and black raspberries like the ones that grow in my neighborhood, huckleberries (which alas do not grow in my neighborhood), ginger and spice, and a bit of black pepper.

From a 1-acre St. Helena vineyard that’s dry­-farmed with 40-year-old vines

Indigenous yeast from the vineyard (no industrial or commercial yeast), no color, enhancers, yeast supplements, enzymes, additives, or anything else added—just healthy grapes and minimal sulfur.