From a cellar approach, we go to great lengths to protect the vibrancy, freshness and energy that makes wines from the Santa Rita Hills so unique. All wines are wild-yeast fermented. For reds and whites we prefer neutral barrel and concrete vessels and do employ a small amount of new French oak. All Chardonnays go through malo-lactic but the lees are not stirred or re-suspended. Press cycles are also slower and longer to preserve the fresh floral aromatics. All Pinot Noirs are mostly whole‐cluster fermented because we feel the wines smell more alive, have a nice cola spice and more complex textures than wines that do not opt for this approach. All white wines go through a light fining and filtration. All red wines are unfined and unfiltered with zero additions of water, sugar, acid and enzymes.