Our viticulture practices are based on sourcing fruit from where it grows best in the valley. We select our Pinot, Chardonnay and Merlot from Carneros, where the bay influence slows maturation so these cooler climate grapes can ripen properly before they sugar up. This longer hang time gives the skins a chance to soften, before the Brix level gets too high. ~ Rob Lloyd, Executive Winemaker
We source our Cabernet Sauvignon, Cabernet Franc, Zinfandel and Petit Verdot from up valley regions where there is less maritime influence. This allows us to get the ripeness we desire to make our style of wines. The growers that we work with have the same belief that we do…great wines come from great fruit that is grown with balance.