Their first stand-alone wine sourced entirely from Silvershot Vineyards, from vines planted in 2003; these vines grow on their own root-stock in marine sedimentary soils, with no irrigation and no pesticides or herbicides. The berries were destemmed and left to soak for 24 hours on the skins before a gentle pressing. The juice was racked into older French oak barrels, and fermentation started with native yeast and no sulfur. Malolactic fermentation was completed in barrel, making for a wine that is a bit more rich and mouth-filling, but with beautiful bright red fruit and snappy acidity. Aged 5 months in barrel.