Fruit for this bottling is sourced from three different vineyards from the eastern edge of the Santa Ynez Valley in the AVA Happy Canyon: Grassini, McGinley, and Star Lane. The soils across the three vary with sand, shale and gravel at Star Lane and heavier clays with larger yellow and red chert, and serpentine rocks at both McGinley and Grassini. The fruit is always picked on the early side, whole cluster pressed into tank and then fermented in both stainless steel and in neutral barrels. After fermentation, all lots are put into neutral barrels through the winter before being racked a few months prior to bottling. The finished wine is mineral-driven, focused, and racy style that speaks more to Sancerre than to the riper, richer styles typical of California and other warmer climates.