(2011 Vintage) The grapes are harvested and pressed, with a minimum of 50 percent of the must fermented in new or older French oak barrels followed by three to five months lees contact. The remaining juice is fermented in temperature controlled stainless steel tanks. Between 20 and 30 percent of the wine is aged for approximately five months in oak barrels before being blended, lightly filtered and bottled.
Connoisseurs' Guide to California Wines(2007 Vintage) This bottling comes as a real disappointment considering the winery's ways with the grape in the past, and its marginal fruit is more candied than it is keen in varietal character. It intimates a brief bit of sweetness but flattens out in the mouth and ends on a note of chalky dryness.