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Carignan (50%), Grenache (48%), Mourvèdre (2%) Carignan comes from the Shinns’ vineyards planted in the 1920s in the Mokelumne River section of Lodi, though the family have been farming this land continuously since 1853. Grenache is sourced from the 108 year-old dry-farmed vines at Besson at the base of the Santa Cruz Mountains in the Hecker Pass Gap. Mourvèdre is sourced from the Enz family's old dry-farmed, head-trained vines planted about a century ago on the limestone and decomposed granite soils of the Lime Kiln Valley in the Cienega Valley, just down the road from Calera on the east side of the Gabilan range. All fermentations were with native yeasts, and the various components matured in neutral barrels before bottling in June, without fining or filtration. As Alex and John like to say: "All Scylla, no fylla".