All fruit (90% de-stemmed, 10% whole-cluster) was hand-picked and rigorously hand sorted prior to going directly into small open-top fermenters. A cold soak at 50 degrees for 9 days prior to native fermentation was performed and followed by an extended average maceration period of 25 days. The cap was kept moist by daily gentle punchdowns by hand. Free-run wine was drained and cellared in 100% French oak, 35% new, for 18 months. Un fined and un filtered before bottling.
Sourced entirely from our organic and biodynamically farmed Sea View Ridge Estate Vineyard. Give the extremes of this site, including elevations of 1,400 to 1,875 feet, each small block ripens at its own pace. The soils on the ridgetops are shallow and rocky with a mix of volcanic soils in the lower blocks and broken sandstone and shale higher up which naturally restrains yields. Blocks 2, 7, 9, 15, 17, and 21 thru 29 — consisting of Dijon 777, Pommard, Calera and Swan clones — formed the primary source for the final blend. Planted in 1998, these older vines produce fruit with layers of complexity and wines with exceptional natural acidity.