This wine is made from grapes from Witters Barsotti, which is grown at an altitude of over 900m near Placeville in the Sierra Foothills. The soil is made of granite. After carbonization, the wine is moved to tanks and aged in old barrels. This producer has a cult following among sommeliers in New York and San Francisco. This winery is a collaboration between two childhood friends, Duncan Arnaud, who has experience brewing at Caymus and Kongsgaard, and barrel maker Nathan Roberts. The New California Wine, which is said to be the most influential wine book in California today, has an entire chapter dedicated to Arnaud Roberts. In addition, in 2012, they were selected as Winemaker of the Year by the San Francisco Chronicle, a national newspaper in the United States, and are the young duo that is currently attracting the most attention. Nathan's grandmother is Margrit Mondavi, the beloved wife of Robert Mondavi. And many of the labels used for Arnaud Roberts' wines were designed by Margrit Mondavi. Meanwhile, Duncan had aimed to become a professional cyclist, but due to some unfortunate circumstances, he gave up his dream and started working part-time at Caymus and Gross. In 2001, he and Nathan hit it off and made just one barrel of wine using grapes from that year. The wine was very well received, and the following year they officially started their winery. Nathan and Duncan are talented producers who can maximize the potential of California's soil, such as cultivating rare varieties and cultivating varieties that are usually suited to warm climates in cool environments. They are interested in wines made in famous wine regions around the world. Their wines are fermented with indigenous yeasts and aged mostly in old barrels, emphasizing the original flavor of the grapes. In the era of diversity in California wine styles, they are producers who represent the "New California" style, which is trying to revolutionize the style with the slogan "making elegant wines that express the unique climate of the land."