Cabernet Pfeffer is grown in San Benito County, CA and nowhere else in the world. In France it’s known as Mourtaou/Mancin, an old variety from Bordeaux, which was brought to California by a botanist in the 19th century before it was be wiped out by phylloxera, the vine-destroying bug, in its native vineyards. There are less than 10 acres of it in the world. The wine is medium-bodied, with a light tannic structure, an intense incense quality, and strong red peppercorn on the nose. It has a silty, redwood-grain texture on the palate, from a 15 day maceration in redwood fermenters.