From vines planted in 1919 in limestone and decomposed granite at an elevation of 1800 feet in the Gavilan Mountains. The site is heavily moderated by an afternoon marine layer from the Pacific Ocean, with day time temperatures varying by as much as 50 degrees during the growing season. Barrel fermented (spontaneously) and aged sur lie for fourteen months in used 228L French Oak barriques.

lemon curd, lychee, almond paste, tart melon