The vineyards are located along the southern extremity of Alexander Valley, along the Western bench of the Mayacamas. The soils are rocky and volcanic, with excellent early and mid-day sun exposure. The water stressed vines thrive only because the Mayacamas’ peaks protect them from the harsh afternoon sun. The grapes are de-stemmed only, and then transferred by gravity to stainless steel fermentation tanks. After a long, cold soak, the must was allowed to warm and ferment with indigenous yeast. After a steady fermentation to complete dryness, the new wine stayed on the grape skins for an extended maceration to develop mouthfeel and structure. Aged in 100% French oak barrels, 45% new.