Grapes from premier Sonoma Coast vineyards contributed to the final blend of this wine. A long growing season saw the grapes harvested at the peak of ripeness in late September. The grapes were gently whole-cluster pressed & the juice was cold-settled for 2-3 days to give the wine elegance and balance. The Pinot Gris juice was primarily stainless steel tank fermented for 10-14 days with temperature not exceeding 62° F, and 11% of the wine underwent sur lie aging for an average of two months in used French oak barrels. The wine has been aged in the bottle for two months prior to release.