Clonal selection: Old-Wente, 72
Soils: Spreckles loam, gullied land (exposed coastal sandstone. Exposure of 2-15% slopes, northeastern facing.
Winemaking: Whole cluster pressed while still cold from the field. Barrel fermented with indigenous yeasts; 8 months to completion. Spontaneous malolactic fermentation in barrel. Sur lie aging, biweekly bâtonnage.
Maturation: Aged 15 months in French oak barrels; 70% new. Bottled unfined and unfiltered.