Our grapes are all sourced from Northern California’s high elevation vineyards. Soils are rich in red clay soil, along with granite, rhyolite, sandstone and volcanic rock. Each varietal is slowly fermented using wild native yeast the grapes are crushed and within 48 hours the natural fermentation begins. Our Sauvignon Blanc and Chardonnay are ‘stir-sir-lees’ for 8 months giving the wine a creamy smooth soft long finish, no ML, then aged for 20 months in seasoned French oak barrels, we cold stabilized, filter twice prior to bottling. Our red wines are also fermented with wild native yeast then slowly aged in seasoned French oak barrels for 24 to 30 months prior to bottling and unfiltered at bottling to conserve color and flavor. We harvest all our fruit at or close to 24 Brix which is the natural sugar level accumulated in the grapes that we feel is the optimal ripeness to directly influence the quality and flavor.