Cabernet Sauvignon (79%), Petite Sirah (12%), Malbec (6%) and Petit Verdot (3%) from the Tooth & Nail estate in the Willow Creek District and Chaparral Vineyard in the El Pomar District. After night harvesting, each varietal lot de-stemmed and fermented separately in a mix of 42-hectoliter oak foudres, stainless steel tanks, and concrete tanks. 7-10 days of primary fermentation followed by 12 months in French oak barriques (35% new) for the Bordeaux varieties and 500-liter French oak puncheons for the Rhône varieties with another 3 months in stainless steel for the whole blend prior to bottling. 
 Aromas of cassis, blue fruit, cocoa powder and graphite with flavours of black, caramelly fruit structured by fresh acidity and ample tannins. Notes of chocolate and blue fruit emerge on a full, lengthy finish. Approachable now, this would additionally be rewarded by some bottle age.