This red wine shows aromas of blackberries, rose petals, dried herbs, and earth. Flavors are driven by a dark fruit core, complemented by sandalwood, black pepper, mineral. A good share of Byron winemaking takes place in the vineyard, where winemaker Jonathan Nagy selects individual rows and blocks for their potential to express both variety and site—focusing particularly on clones that best exemplify Byron’s balanced, textural and site expressive style. Originally planted in 1964, Nielson is the site of Santa Barbara’s first commercial vineyard and has been Byron’s estate vineyard for over 3 years. The historic, cool-climate, benchland vineyard serves as a model for Santa Barbara’s viticultural experimentation and sustainable farming methods.