(2008 Vintage) Our Pinot Noir grapes are sourced from vineyards in Santa Barbara County (60%), San Luis Obispo County (30%) and Monterey County (10%). All of the wines are sustainably grown and hand-harvested. Yield is held to 2.5 to 3 tons per acre. The grapes are crushed as gently as possible. Our goal is to have each berry ferment within its own skin. Fermentation is done in 1.5 ton open-top fermenters punched down twice a day during fermentation, which lasts two weeks. After initial fermentation, the wine is gravity-fed into one and two year old French oak barrels, where it is aged for 18 months prior to bottling.