The fruit from each of the vineyard sites is fermented in individual lots to preserve the unique characteristics of each site. It takes each lot approximately 20 days, at cool temperatures, to go through primary fermentation in stainless steel with time on lees. This method helps showcase the layers of exquisite varietal character and terroir in the final blend.

The fruit for this Sauvignon Blanc comes from quality vineyards from three distinct areas of Lake County throughout the California North Coast. The Sauvignon Blanc grapes for this wine are selected from these premier vineyards located in the cooler climate counties known for producing quality fruit. This superior fruit adds layers and gives the wine its citrus and mineral elements.