| Country | United States |
| Region | Sierra Foothills |
| Virtual | red blend of Mourvedre, Grenache, and Syrah |
| Winemaker(s) | Clos Saron |
| Process | Foot stomped whole cluster fruit, gentle punchdowns, and pressed after 8 days into neural French oak to rest for 8 months. Native yeast fermentation, no fining/filtration, minimal sulphur |
| Taste Experience | Lots of cherry, strawberry, blackberry, plum, a huge amount of pepper, nose is fresh, but the palette is astringent and coarse, earthy, a tad bitter, and thick with fruit as well as some tobacco and mocha |