Blended from sites in Monterey, Russian River Valley, and a couple in Paso. Each vineyard is picked in the evening, at optimal ripeness, and the fruit is delivered to the winery cold. We process immediately, crushing the grapes directly into the fermenters where we do a 48 hour cold soak under the presence of CO2 to eliminate oxygen pickup. After inoculation, we pump over 3 times per day until 10 brix when we then reduce pump overs to 2 times per day. After primary fermentation is complete, we finish malo-lactic in neutral French oak barrels for complexity. We age this wine in Francois Frere neutral barrels for 12 months.