Hand harvested, much of which occurred in the early predawn hours to retain freshness. Primary fermentation in small vats is followed by malolactic conversion and ten months of aging in a French oak and tank regimen. Tasting Notes: Supple, velvety, and laden with luscious crimson flavors of berries and cherries that evolve with resinous spice, smoky cedar, and herbaceousness on the palate. The bolder Santa Barbara component lends weight and ripe fruit, while the Santa Maria parcels offer savory and fresh herbal tea high tones.