Donna's Block received its namesake in honor of Ron's wife. The block is located on a slight elevation of sandy soil in the northeastern section of the vineyard. After a manual harvest, the grapes are 100% whole cluster fermented in 1.5 ton open-top fermenters with skin and stem contact. The wine goes through a seven-day cold soak with two weeks of fermentation and one week of contact maceration, totally approximately 30 days. After press, the wine is then immediately transferred into neutral French oak (10-20 years old) to age sur lie for about 20 months. 

The wine is enticingly aromatic and well structure, further proving the cool climate influence. On the nose, the Syrah is classically peppery, with notes of dried herbs and jammy plum. On the palate, the wine is expressive with bright red fruit flavors, freshly cracked black pepper, and hints of fine espresso.