Made up entirely of Chenin Blanc from the Wilson Vineyard in Clarksburg, the vines are 20+ years old and grow upon beds of silty clay loam. The warm climate is tempered by a marine breeze from the San Francisco/San Pablo Bay. Upon harvest, the fruit is foot trodden and then basket pressed. The wine is then racked into French oak where fermentation occurs spontaneously, as well as malolactic. The wine is left sur lie nearly one year and is bottled without fining or filtration.