Avi Deixler runs his small winery in a former milking station in a dusty, ramshackle dairy farm in Point Reyes. He went to France to work with Olivier and Baptiste Cousin in Anjou and now makes small batch natural wines using wild yeast fermentation, no temperature control, no additives, no added sulfites. Avi gets his fruit from the Poor Ranch vineyard in Mendocino. He has a parcel there planted to Syrah, Carignan, and Petit Sirah vines that are 20 to 40 years-old. No chemicals are used in the vineyard. This wine is made from 100% Carignan that has wild yet pure fruit flavors and solid structure. You may notice a slight fizz; decanting is recommended.