Vineyards: 50% from Yakima Valley’s Boushey and Den Hoed Grandview, 25% from Bacchus, and small amounts from Sonnet Vineyard at the Benches, Red Mountain, and Dionysus
Varieties: 93% Syrah, 7% Cabernet Sauvignon
Winemaking: 1/3 whole-cluster fermented, several lots underwent an Australian technique known as “rack and return,” and a small portion underwent submerged cap fermentation. The wine was aged 18 months in French oak barrels, 65% new
