Winemaker Shane Moore writes, "This unique wine represents the lengths our team will go to in the cellar to produce the most profound wines possible. It is a 50/50 blend of Zena West block 1A clone 114 which was fermented as a 100% whole cluster lot and foot trodden twice a day for cap management by our Australian intern Emma; and Zena East block 6 clone 667 destemmed and fermented in small barriques with one head removed. Extremely limited quantities of both of these wines were produced, and the creation of a small auction blend using both components is the only possible way to make a wine such as this vailable."
"Beautifully ripe red fruit, intermingled with briary blackberry, and exotic aromas such as sandalwood and tamarind round out the nose. Hedonistic richness coats the palate up front framed by a solid core of tannin and acidity. This is followed by layers of fruit on the mid palate toward a finish so delicious I want to weep."
