A chillable, blush-leaning red from Gilroy made with a mix of skin-fermented and direct-pressed fruit. Black Muscat ferments on skins for two weeks, while Petite Sirah and Torrontes are pressed directly, all fermented with native yeasts. Aged seven months on fine lees in neutral oak and stainless steel, then lightly filtered with low sulfur at bottling, the wine stays soft, fruit-forward, and easy to drink with minimal structure and plenty of freshness.
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