From vines planted in 1992 in the alluvial soils of the Oak Knoll District near the base of the Vaca Mountains. Direct press, then barrel fermented and aged for six months in 50% stainless steel and 50% used French oak (barrique and puncheon), followed by eight months in neutral Burgundy barriques to round out the wine’s texture.

chalk, lemongrass, grapefruit pith, key lime