When our friends Shaunt & Diego of Les Lunes/Populis Wines offered us some of the Cabernet from one of the vineyards they farm in Carneros, we couldn't pass it up. If we had the opportunity to make organically farmed, zero sulfur California Cab - why not give it a shot? The fruit was picked in late October 2018, destemmed, and left on the skins for 8 weeks of total maceration. 10 months of èlevage in large neutral barrels before racking to tank prior to bottling. Mixed peppercorns, currants, white floral aromatics, and a loooong finish. It's not what you'd exactly expect from a Cali Cab, and maybe that's a good thing? Drinking great now, but it's built to age.