The vineyard is located in Southern portion of Mendocino County, with vines planted twenty years ago on their own rootstalk to provide the truest expression of the varietal. The cool coastal climate allows for a long hang time, ensuring that the Pinot Blanc achieves full flavor maturity without becoming overripe. The fruit was pressed whole cluster to ensure the highest quality juice. The Pinot Blanc juice was chilled at 45 degrees for two days and then racked off of the gross lees into neutral oak barrels. The wine was inoculated with yeasts isolated from the Loire Valley and South Africa before chilling the juice back down to 55 degrees. The wine was slowly fermented over ten weeks with lees stirring once every two weeks.