A perfect vintage for the Petite Sirah at Tenbrink. We harvested a tiny amount of fruit from a single, dry-farmed, row after long and cool maturation on the vine-- but before the fires! The berries were some of the most dark and intense that we had ever seen. We filled two puncheons, foot-stomped the fruit, and then let them sit. One fermented beautifully in about two weeks; the other took more than a month. Both made pure, strong wines. I cannot resist bottling some by hand right now; the rest will mature in barrel perhaps for another year!