The fruit hails from the two acre 'Lost Vineyard' block, growing upon beds of Perlite and sand, within the Napa Valley. After harvest this wine is fermented with native wild yeasts, and blended with approximately 5% Cabernet Sauvignon. Malolactic fermentation occurs in French oak barrels, 50% new and 50% used before aging for 14 months in French oak. The wine is then bottled unfined and unfiltered.
Aromatically the wine is bright, with just ripened crunchy red fruits, green peppercorns, and warm baking spices. On the palate the wine has a combination of just ripened red and black fruits, with a hint of fresh herbs, smooth tannins, and a dusty quality.