The Mason vineyard allows The Farm to work with two distinct terroirs within the Twenty Mile Bench appellation. The grapes are handpicked and hand sorted and undergo a wild fermentation (both primary and secondary) with a cold soak and a long maceration on skins post fermentation. The nose and midpalate of this wine lean more towards stewed cherries, ripe strawberries, baking spice and sarsaparilla. A solid backbone with good tannin structure that will soften with additional bottle aging.