The grapes for all of our wines were Estate Grown and Organically Farmed in our vineyards in Redwood Valley's Mendocino County. They are harvested in mid October at an average of 25-27 brix, de-stemmed and gently crushed into fermenters. The must then soaks at a cool temperature awaiting the native yeast fermentation to begin. A post fermentation maceration with heat follows. The wine is aged in new French Oak (35%) and in two-year-old French Oak (65%) for approximately two years, which included six months of native malolactic fermentation. The blends are assembled and bottled without filtration.