Picking decisions were determined by winemakers after multiple vineyard visits during ripening. Individual
vineyards and blocks were kept separate during fermentations to focus unique site characteristics.
Fermentations were tasted daily with adjustments to pump-over timing to optimize gentle extraction of
aromatics and color, while rounding and developing tannins. Grapes were pressed off skins based on tannin
expression, within a few days of dryness, keeping press fractions separate when desired for wine texture.
Lots were aged on oak and racked 2-3 times prior to final blend and bottling. The lots in the blend were
specifically selected for dark fruit and ripe character, and rounded yet firm tannin, indicative of the
mountains that run through the center of California’s north coast.