50% Carignan/25% Zinfandel/25% Petite Sirah. Fermentation takes place in open top bins for 10 days. During that time the cap (grapes that stay floating on the top) are pushed down 4 times a day; giving it plenty of contact with the skins, building body and tannin. It is then aged in old French oak barrels for 11 months. 

Year over year, this wine changes dramatically. Some years it's a light, fresh thing, while others (including this one) it's more medium bodied, dense and juicy.