The crop was small in 2021, with yields off by almost 50%, fewer, smaller clusters and little berries -- but the unusually high skin-to-juice ratio gave us bolder, richer wines.  Winemaker Diana Seysses remarks on the density of the '21 Ranch Cabernet, with aromas of crushed black cherries, brambles and plum set off by the velvet tannins and acid structure which so typical of our site.  A blend of 84% Cabernet Sauvignon, 15% Merlot, and 1% Petit Verdot, the wine was fermented by wild, native yeasts, aged 19 months in French oak barrels and bottled in the spring of 2023.  9,450 bottles were produced.