In the foothills of the Mayacama Range, the vineyard transitions from silty valley soils into rocky hillsides.

The eastern-facing exposure benefits from plenty of cool morning sunlight and maritime breezes off the Pacific ocean. ​ After record-breaking rainfall in the winter, a relatively cool spring delayed bud break until late March and early April. May rains followed by a gentle summer growing season led to late summer ripening. Picked at night while the acidity was at its peak, the fruit was de-stemmed to stainless steel fermenters and allowed to cold soak for several days. At the onset of indigenous fermentation I pumped it over early and did gentle punch downs later in the fermentation. Aged in French Oak and gravity bottled like all our wines.