The grapes for this wine came from theTightrope Vineyard and the adjacent Hermitage Vineyard and extensive work was done in both vineyards.  Fruit is dropped to one cluster per shoot and the shoulders are removed.  Both shoots and leaves are thinned to ensure good light penetration and even ripening.  The irrigation is strategically managed to control canopy growth, but guaranteeing good ripening of grapes.

The care taken in the vineyard continues in the winery where the grapes were hand picked and then processed immediately.  The grapes were de-stemmed, but not crushed, directly into small half ton fermenters where they cold soaked for five days before a wild ferment was allowed to commence.  The must was hand punched twice daily, until the ferment was finished.  In total the grapes spent about 21 days on skins before being pressed.  The wine was aged in French Oak, 30% new, for about 10 months before being bottled.