Vineyards: Sangiovese came from Candy Mountain in a warm area of the Columbia Valley next to Red Mountain, and the cooler Boushey Vineyard in Yakima Valley. Cabernet Sauvignon from Weinbau, and Syrah from Bacchus and Den Hoed Dutchman
Winemaking: Handpicked grapes gently crushed and fermented in small tanks, 5-10% saignée, extended maceration of 30 days, and 18 months in all French oak barrels (60% new)
