These dry farmed valdiguié vines were planted in Calistoga between 1956 and 1976. Three-quarters of the grapes were whole cluster fermented using carbonic maceration. This anaerobic process initiates fermentation inside each intact berry and produces wine that is light and fruit forward. The remaining grapes fermented in open-top tanks to fully extract tannin, color, and flavor. This unique wine is exciting to drink now and over the next three years.