The grapes are from the Mello Vineyard in Yountville, which is planted to three clones, including Sauvignon musqué, that were all picked September 5 at 23.5 Brix. The grapes were destemmed and moved to tank with a must pump and copious amounts of dry ice, where they sat on the skins at 45°F for approximately 20 hours. The juice was then pressed from the skins, racked after cold settling and allowed to gently warm up. After inoculation, a slow crawl of fermentation began and lasted approximately one month. The wine was moved to stainless steel barrels at the end of fermentation, undergoing no malolactic fermentation, and left on the lees for 4 months before bottling and release in April 2014.