It's a wine that's full of Californianness, yet still has an Old World beauty to it. It's mild and easy to drink, and it's a finish that goes well with meals.
50% of the total was whole bunch fermented. This has the effect of giving the wine an aroma that jumps out of the glass, and is also pleasant on the palate. Brewing is done carefully so as not to extract too much. Punch down only once a day during primary fermentation and press lightly and gently. The wine (fruit juice) is moved only by gravity. All lots were aged in old French oak barrels for 18 months and bottled unfiltered and unfined.