The blend in 2019 is 40% Cinsault, 35% Grenache, and 25% Mourvèdre hand-picked from September 19th to 30th. All the fruit came from the Camp Four vineyard in Santa Ynez. Built on the site of an original Stagecoach stop, today Camp Four is owned by the Chumash Native American tribe and has a unique terroir of marine sedimentary “loam” soils. Daily coastal breezes here help maintain cold nights and a greater diurnal temperature shift.
Deceptively austere aromas of red fruits. The palate delivers more intensity than the nose suggests is in store, with complex flavors of green apple, tart raspberry and a lovely earthiness. The texture is broad and round with a long, languid finish.