The grapes for this wine were selected from vineyards along the Sonoma Coast region of Sonoma County. Sonoma Coast obtained its AVA status in 1985 and the area extends from San Pablo Bay to the border of Mendocino County. The region is unique and well-known for its cool climate due to its close proximity to the Pacific Ocean.
The Pinot Noir grapes were handled very gently from vineyard to winery. To start, the grapes underwent a three day cold soak prior to fermentation. After fermentation, the free run juice was drained and sent to barrel to complete malolactic fermentation. The wine was aged for seven months in 100% French oak (25% new) before being assembled and bottled.