In 2010 we worked with 10 small growers (8 for Sauvignon Blanc, 2 for Semillon). 35% of the fruit came from Oakville (Tench Vineyard, PlumpJack estate Vineyard), 34% from Rutherford (Beckstoffer's Melrose Vineyard), 15% from Oak Knoll (Stanley), 10% Yountville and 6% from Napa Valley.
Most of the fruit (60%) was whole cluster pressed while 30% was crushed and pressed. The final 10% was crushed and allowed to sit on the skins for 24 hours. All of the juice was settled at 40 degrees for 36 hours. The juice was then moved to stainless steel tanks (34%), stainless steel drums (37.5%), French chateau barrels (25%) and the balance (3.5%) was fermented in concrete eggs. Three strains of yeast were used and the wine ermented for an average of 32 days at 53 degrees.