The Pinot Noir comes from vineyards in Monterey, the western side of Paso Robles, and the Russian River Valley, all of which are sustainably farmed. All fruit is harvested in the night and delivered to the winery cold before see a 48 -hour pre-fermentation cold soak. After primary fermentation is completed the wine undergoes malolactic fermentation in neutral oak where it is then aged for 12 months before release.