Planted in 1926 in shallow, fine loam over clay, this vineyard contains small amounts of Petite Sirah, Alicante Bouschet, and Grand Noir de la Calmette. Determining when to pick this vineyard was an exercise in patience. Flavors seemed to lag sugars. A week of warm, off-shore winds prior to picking on October 13th did just the trick however, providing grapes high in sugar and flavors.

After a gentle destemming, the must was cold soaked for 6 days. Fermentation was completely indigenous. The wine was pressed after 15 days on the skins to all French oak, 33% new. Malolactic fermentation proceeded slowly but steadily, finishing the following spring. Racked only once by positive pressure with gravity return, it was bottled unfined and unfiltered after 14 months barrel aging.