(2014 Vintage) In 2014, 42% of the fruit came from our Estate vineyard in the Oakville. We also worked with three other growers: Stanley Vineyard in Oak Knoll (20%), Berggruen in St. Helena (29%), Kenefick Ranch from Calistoga (9%). Fermentation was carried out in a combination of stainless steel tanks and drums (77%), new French oak barrels (9%), new Acacia oak barrels (2%), neutral French Oak barrels (11%), with the balance fermented in concrete eggs (1%). Ten different strains of yeast were used to ferment the juice. Fermentation lasted for an average of 30 days at an average temperature of 56.0o F with no malolactic fermentation occurring. Aged in Stainless steel tanks and barrels for 5 months. The barrels and stainless steel drums were aged sur lies with out stirring the lees.