"This is the rebirth of a wine that was part of my very first release. I really love this label and the energy and spirit that it captured from my early winemaking days before. A melding of lightly extracted Pinot Noir and Sangiovese from the Santa Cruz Mountains. The Pinot came from my Summit vineyard(organic, dryish farmed, no til, 1800ft) and was macerated for 3 days. The Sangio is from Ascona(no till, organic, 2500ft) and was a higher acid pick that was whole cluster for 7 days. 

I opened a bottle of this to check in on it at the beginning of harvest at Lolo(Not the one in LA or Texas or France) and we were all caught off guard. It blows your hair back its so energetic. Like you are stooping to avoid decapitation as you exit the helicopter that just dropped you off in FlavorTown. This is like those Gamay and Redbull cocktails all the cool winebars are doing now. But what about the bisous!? This is like getting kissed by the xmen Storm and you are standing in a puddle of gatorade. Probably want adult supervision for this one." -Brent Mayeaux (the winemaker)