93Points

“Bristling with energy, this wine gains its edge from a co-fermentation of fruit from old zinfandel vines and a little petite sirah harvested at the same time, which puts it on the early side of ripeness. Kenny Likitprakong fermented it with 30 percent whole clusters and without added yeasts, then aged it in French oak puncheons. That oak mellowed the wine toward supple fruitiness, with umami notes of forest mushrooms and tart cherries, but the emphasis is on rocks, sage brush and high-elevation chaparral.”