Using a technique from Daniel Sage, Anders submerges wholeSyrah grape clusters in the free-run, unfermented juice ofSyrah and Viognier (50/50). The skins from the clusters lightly macerate the free-run juice, which is then extracted and rested in tank on its own, while the whole berries are pressed for a different wine. The result is a nearly translucent red that has the soul of a white wine, with brisk acidity and the whisper of blackberry and cracked pepper. Serve chilled, enjoy the mystery.