Approximately 8% of the grapes, from the Russian River appellation, are barrel fermented and held sur lie for 7 months. The balance of the grapes from the Santa Ynez Valley and Santa Barbara County are fermented in temperature controlled stainless steel tanks. Each wine is produced separately and a blend is made prior to bottling.
The Central Coast fruit displays tropical fruit, citrus, and chamomile. The barrel fermented Russian River fruit contributes oak notes in the nose and mouth and body.