Winemaker Dan Tudor begins by using only grapes from the finest Santa Lucia Highlands, Monterey County sites. Each row is farmed to very exact specifications in terms of water, canopy, leaf volume, fruit thinning, and shoot positioning. Individual rows are harvested at peak ripeness, not under-ripe and never over-ripe, obtaining maximum brightness and complex fruit flavors from each lot fermented. Perfect balance of tannins, flavor, alcohol, acid and fruit is the goal with the overriding approach being one of maximizing the quality potential of the fruit with the least intervention. Traditional methods developed in Burgundy are used to handle the fermentations in small, hand mixed lots. Only the finest three year dried French oak barrels are used in a way that complements the wine without over-powering the elegance and finesse.