This wine was sourced from 16-year-old Mourvèdre vines farmed by Robb and Dilek Parr at their vineyard west of Mason. These vines are own-rooted in old sandstone soils overlaying granite. The fruit was hand harvested early in the morning, whole-cluster pressed, cold-settled and fermented in stainless steel. Aged on the lees for 5 months until bottling.