"In 2019, we continued with our beloved ‘K’ block (Santa Barbara Highlands Vineyard), and harvested each clone of Grenache separately to encourage aromatic complexity; half of the clusters were gently pressed to tank, the other half foot-stomped and left on their skins for 24 hours, before joining the pressed juice. Wild yeast led the fermentation, and the wine remained on gross lees for 14 weeks before bottling. The added textural component brings a wonderful layer to the high tomes of freshly-cut flowers, whilst grounding the stone fruit freshness. Bottled under a Leo moon, of course... Nectarine stone, sweet peas and linen-on-the-line. A very pale shade of pink in the glass, this bottling begins with aromas of rose petal, honeydew and wet slate. The palate is extremely tense and grippy - like licking stones and seashells, as flavors of red apple and rose petal float toward the finish."