The grapes are sourced from vineyards around Monterey County, from vines that are 20 years old on average. The vines sit on an elevation range of 150-800m above sea level and are VSP trained with a Southeast facing exposition. The grapes are hand harvested each season, with 3 tons/acre harvested on average.
The soil is comprised of sandy & shaly loam.
The grapes start with a direct press, and are transeferred to a tank for fermentation on the lees which takes place over 20 days. A mix of 50% selected yeast and 50% ambient yeast is used for the fermentation process. Malolactic fermetnation is prevented to maintain the wines sharp freshness. Total Sulfite count is 30mg/L. There is minimal filtration and no fining prior to aging.
The wine is aged in stainless steel tanks ranging in size from 1000 to 5000 gallons for 5 months, then finishes with an additional 4-10 months aging in bottle prior to relase.
Intense armoas of baked apple, asian pear, and candied ginger. The palate has ripe fruit flavors of lemon zest and grapefruit. Crisp acidity keeps this special wine refreshing and bright.