This vineyard - the Sutter Ridge Vineyard - is located deep in the delta in the southernmost part of the Clarksburg AVA where the average temperature is lower than that of the northern end and of the Lodi AVA to the east. The wind howls through the vineyard bringing cool marine air that tempers the summer heat. We use no sulfur at the press and give the juice plenty of oxygen so we can oxidize the phenolics and end up with a sturdy and stable wine. The must is fermented in a variety of vessels, without adding cultured yeast; roughly half neutral barriques and half stainless tanks. An egg and a few new barrels are used occasionally. ML is conducted natively, too. The wine remains on gross lees, no batonnage, until we bottle in February or March. This wine has some great purity of fruit along with a saline minerality that really shines after an hour open on the table.