The Syrah grapes came from a very steep hillside block of Clone 1 planted in shallow calcareous soils. Located in the Ballard Canyon of Santa Barbara County with a cool marine influence and a long, cool growing season these grapes possessed excellent purity and depth while the vineyard produced a meager 2.8 tons per acre crop with excellent concentration. The grapes were 100% destemmed without being crushed, leaving approximately 95% whole berries, into a 1.5-ton open top fermentor and cold-soaked for five days prior to inoculation. After the cold soak, the grapes were punched down by hand one to three times per day, for 13 days, until fermentation was complete. The free run juice was drained off and the remaining must was basket pressed and settled before being racked into three year old French oak barrels for aging. This wine was aged in barrel for an additional twenty-two months prior to being racked from barrel and bottled in late August of 2016.