We ferment all of our Pinot Noir in small lots of between one and two tons. We utilize varying percentages of whole bunches (approximately 25-50%), tailored to each site, and ferment the wines without the addition of yeast. Our maceration period lasts from 10-21 days, often including a short per-fermentation cold soak. We age our Pinot Noir in 3 year air dried French Oak, exclusively from the forest of Chatillon. The wines are pressed in a traditional basket press and allowed to settle before barrelling. The wines spend two winters in barrel and are racked only at bottling.

Cold, whole-cluster pressing, no settling, barrel fermentation with native yeast and spontaneous malolactic fermentations highlight the wonderful purity inherent in our Santa Cruz Mountains Chardonnay. This 'hand off' approach in the cellar is allows for maximum site expression. We age ferment and age our Chardonnay in three year air-dried French Oak barrels, sur-lie with no batonage. Following 10-12 months in oak, the wines are racked, with their lees, to stainless steel for an additional four to six months of élevage.

Our 2024 Santa Cruz Mountains Pinot Noir is a blend of fruit primarily from Will's Cabin, La Vida Bella, Windy Hill, and Mindego Ridge Vineyards.
Our 2022 Santa Cruz Mountains chardonnay is a blend from our estate vineyards, Langley Hill and Damiana Vineyard.
Our 2022 Walkers' Nebbiolo is from two dramatically different sites. Our newest planting at Gist Ranch is just over an acre situated on heavily fractured Vacqueros Sandstone. High in elevation and mostly above the fog, this site consistently ripens this fickly variety and is the backbone our Nebbiolo wines. Our Winery Estate Nebbiolo is sourced from a small 0.3 acre hillside perched just above the Rapley Trail Vineyard.