All of our fruit is harvested in the cool, early morning hours by hand. After a careful sorting, the grapes are either whole cluster pressed (Chardonnay) or cold soaked for three to five days (Pinot Noir). Small-lot fermentations using a combination of culture and native yeasts found in the vineyard and winery ensure both authenticity and distinctiveness in all of the wines. A careful matching of coopers, forests and toast levels to individual lots ensures more distinctiveness and balance in the final blends.