The two-acre estate vineyard is planted exclusively to Petite Sirah. Throughout the growing season grape clusters are monitored and thinned appropriately for size and uniform ripening. At harvest the grapes are picked by hand at peak ripeness and brought to the winery within minutes of the vineyard. The clusters are gently destemmed into small fermentation vats where the grapes soak for several days. Once fermentation begins the grapes are punched down by hand. Extraction is judiciously performed as this robust varietal can become easily over extracted. Once dry, the young wine is pressed off directly to one-year-old barrels where the wine absorbs the sweet flavors of the oak casks and then mellows over a two-year period.