The estate vineyard is worked completely by hand. The vines are short, close spaced and pruned to short canes. They are non-irrigated and sprayed only with elements naturally occuring in nature. While not strictly organic or biodynamic, we do lean away from high impact farming methods. Sustainable agriculture is practiced.

    Fruit for our other Santa Cruz Mountains cuvees is chosen from vineyards which we feel have the promise of developing into complex wines. Vineyard selection is an ongoing endeavor.

    In the cellar we use small barrels from premium coopers. We are fond of wood from the forests of Allier and Nevers. We do not filter the red wines in the belief that some solids, if clean, enhance a wines nose and mouth feel. This concept is widely held to be true globally. No pre-release dates are set for wine lots in order to let natural processes dictate intervention. All red wines spend close to 2 years in barrels. Mechanical pumping is very rarely employed.

    We strive to produce small quantities of cellarable wines, which will reward some patience.