The first great Californian red wines came from Santa Cruz Mountains in a time without technology and additives. I have tried to recreate those past wines from generations ago and show how good wine can be when focusing on traditional ways. This wine is fermented in small containers ranging from one-ton bins to a 5-ton tank. The different varietals were kept separate for ten months. After ten months in mainly seven-year-old barrels, I combined most of the blend and made the first SO2 addition.