Hand harvested at night and whole cluster pressed. It was then barrel fermented with native yeast and malolactic fermentation. Aging was sur lie for 18 months in French oak; 25% new. This wine was bottled unfiltered. Inviting aromas of meyer lemon, chamomile and cut straw burst out of the glass. The bright entry yields to a dense and energetic palate that is all straight lines and mouth watering minerality. Elder and Chamise shaly loams with Pleasanton sandy loam. The vineyard has a great diversity of soils containing limestone, shale, uplifted marine volcanics and loam.