From two historic Mendocino County vineyards – one with 70 year-old, dry-farmed Carignan (93%) pitched on an exposed rock slope at 2,400 feet; the other with 50 year-old Valdiguié (7%) organically farmed on clay soils in a cool, upland valley. The wine benefits from multiple fermentation techniques — some open-topped, some sub-capped, some closed-topped. The resulting wine is not carbonic hipster juice, but rather a serious red table wine more akin to Gigondas or Corbieres.