86% Cabernet Sauvignon, 9% Petite Sirah, 2% Merlot, 2% Petit Verdot, 1% Malbec. 73% of the fruit comes from the Central Coast and 27% comes from other sites throughout California with cool-climate terroirs. Fermented in stainless steel then aged in French oak for 12 months.

100% Pinot Noir. 60% of the fruit comes from Central Coast vineyards with the remaining 40% coming from other cool-climate sites throughout California. Fermented in stainless steel with ageing in French oak for 10 months.

99% Sauvignon Blanc, 1% Chardonnay. 70% North Coast and 30% California appellation fruit. The grapes were harvested in the cool early morning hours to preserve freshness and aromatics, fermentation was done slowly at low temperatures in stainless to retain varietal expression. No malo was used to maintain bright acidity and freshness along with ageing 4 months in stainless steel on light lees to add texture.