Vineyards: Pahlmeyer Estate Vineyard, Rancho Chimiles, Caldwell Vineyard, Farella Vineyard, Lynch Valley Vineyard
It was bottled unfined and unfiltered on May 8, 2007.
The grape clusters were hand-sorted, and once de-stemmed, the berries were sorted again by hand on the way to tank. After four to five days of pre-fermentation cold maceration in small open-top fermentors, the fruit began 100% native yeast fermentation. Two to three weeks later, the fruit was gently pressed and moved to barrel where it finished primary and secondary fermentations.
The wine continued to age in French oak barrels for nineteen months.