The grapes used to produce this wine are from the best growers in the best appellations in Napa Valley: our own estate and Tonella vineyards, both in Rutherford; Stagecoach in the Atlas Peak AVA; Morisoli in Rutherford; Lamoreaux in the Oak Knoll District; Henry Brothers on Howell Mountain; Healy Vineyard in St. Helena; Beckstoffer Georges III in Rutherford; and Christian in the Coombsville AVA.
Each site was harvested at its ideal brix, ranging between 21.8 and 27, and picked over the course of three weeks, from October 12 –November 2. The fruit was hand sorted before undergoing a 1-2 day cold soak. The lots were individually fermented in small batches, with gentle pumpovers 2-3 times per day. The wine underwent malolactic fermentation in barrel, where it was aged for 20 months before being racked and bottled in June 2013. The wine rested in our underground cellar until its release in March 2014.