Watson Ranch sits on a steep hillside above San Pablo Bay, on calcareous clay over limestone, a soil type that barely exists on the North Coast, surfacing in a narrow fin at the tail end of the Vaca Mountains. Arnot-Roberts fermented this Cabernet Franc with 100% stems and native yeasts, then aged it ten months in neutral French oak, which is another way of saying nothing got in the way: stemmy lift, fine chalky tannin, a mid-palate that leans savory rather than sweet. Seven barrels made, and not one of them saw new wood.