​Syrah, Grenache, Muscat, Mourvèdre, Zinfandel, Viognier, and Cabernet Sauvignon.  We pick the best red and white fruit from the property on 2 different dates.  After a little foot treading, we leave the fruit on the skins for a few days before pressing into both stainless steel and neutral barrels for fermentation.   After 5 months, we do a little blending before bottling and the resulting wine is somewhere between a dark rosé and a light red.  You get the floral aromatics from the Muscat, a little bit of spice from the Cab, and lush stone fruit from the Grenache.  It's like Hi-C fruit punch on acid.  It's ready for the party & ready for the izakaya.  An STC signature.