Our Approach

A key element contributing to the complexity of our wines is the extended time they spend on the skins both before and after fermentation. Initially, our wines undergo a cold soak for 10+ days before fermentation begins. Following fermentation, we allow the wines to remain on the skins again before pressing, resulting in a total skin contact time of 30 days or more. These additional days, hours, minutes, and seconds of skin contact impart significantly more flavor and depth to the finished wine.

We apply the same meticulous approach to crafting wines from the fruit selected to blend with our estate Sangiovese, employing extended soak times to extract maximum flavor. Only the finest Cabernet Sauvignon, Syrah, Merlot, Petit Verdot, and Cabernet Franc sourced from Paso Robles, Santa Ynez, and Ojai meet our standards.