Laura is hearkening back to old school (1960s/1970s/mid80s) California Bordeaux with this vineyard. It’s organically farmed, west-facing hillside, vine age 20-25 years, Carneros gumbo soils; think clay loam, and a ton of other random stuff. Fermentation is in 1.5-ton vats and very slow and at cool temperatures to bring forth the more delicate aromatics of Merlot. The wine stays on the skins for 2 weeks post fermentation to get softer more integrated tannins that one misses out on by not using new French oak barrels. Aged for 18 months in a mix of neutral and twice used Demptos medium toast barrels (Demptos is known for giving a baking spice aromatic profile).