Soils: Sebastopol sandy loam with a 2-30% slope, varied exposure.
Winemaking: Hand-harvested at night. Hand-sorted while still cold from the field; 18% whole cluster inclusion. Fermented in small, open-top stainless steel tanks with indigenous yeasts. Spontaneous malolactic fermentation in barrel.
Aging: Aged 15 months in French oak barrels; 70% new. Bottled unfined and unfiltered.