Both are organically grown.
Windmill Vineyard
The soil is alluvial sand in the Dunnigan Hills AVA. The climate is warm and the grapes ripen quickly, allowing them to be harvested with high acidity and low sugar content. The wine has a soft, light texture and a moderate alcohol content. Muller Vineyard
The Muller family vineyards in Yolo County grow not only grapes, but also vegetables and fruits. They use cultivation methods suited to the warm climate. They mainly use Barbera, which gives the wine a strong acidity. They use grapes grown for rosé. Unlike black grapes for red wine, they deliberately keep the vines strong, which results in thick skins and juicy, fresh grapes. To emphasize the vivid fruitiness, they harvest immediately after veraison, just like sparkling wine. As a result, the wine has a crispy acidity and a crispy nuance.
The whole bunches are pressed and left in a refrigerated tank for 24 hours. Fermentation and aging are done on the lees in stainless steel tanks. No MLF is done, and during the aging period, the wine is kept in a sealed environment with no batonnage, topping up, or racking. Since no cooling process is done, crystallized tartaric acid may precipitate in the wine, but this does not pose a problem in terms of its nature or health. The wine was clarified before bottling. Owner and winemaker Steve Mathiasson is one of Napa Valley's leading vineyard consultants. His clients include Eisley, Chapelle, Spottswoode, and others, and he is well-known for his balanced grape growing. Mathiasson is a small winery run entirely by his family. Steve's white wines are modeled after those from the Friuli region of Italy, and his red wines are mainly Bordeaux style. He is a hands-on vineyard man who comes from the field (on-site), and does all the work in the fields himself as much as possible. Steve has surprised the entire California wine industry by preferring to harvest 3-4 weeks earlier than usual, which is an important factor in determining the taste of the wine. In 2014, he was selected as "Winemaker of the Year" by the San Francisco Chronicle, a leading American newspaper, and is a talented young winemaker who is expected to have a bright future. For Steve Mathiasson, making wine is just an extension of working in the fields. The grapes used for Mathiasson are harvested from fields in Napa Valley and Sonoma Valley, and Steve himself manages the cultivation of all the fields throughout the growing season. Steve is a specialist in reflecting the original characteristics and aromas of grape varieties in wine. He is good at not only Chardonnay and Cabernet Sauvignon, which are common, but also varieties that are not often seen in Napa Valley, such as Ribolla Gialla and Refosco dal Peduncolo Rosso. Whatever the variety, his job is to simply reflect the soil in which the grapes grow and the individuality of the variety in the wine. The characteristics of Mathiasson's wines are a refreshing taste that is meant to be paired with food, and a lower alcohol content than regular California wines. By using cultivation methods suited to each field, he grows grapes with a sense of concentration, suppresses his desire for self-expression as a winemaker, and respects the individuality of the grapes, making it possible to create well-balanced wines wrapped in aromatic aromas. He is a former member of "In Pursuit of Balance (IPOB)", an organization that once took the world by storm in California to explore well-balanced Chardonnay and Pinot Noir, and is known for making elegant and vivid wines reminiscent of Europe.