The limited production Signature edition utilizes best sites and is the result of mostly barrel fermented whole berries, a laborious technique that involves removal and replacement of barrel “heads” and regular turning of the barrels in a special racking system with rollers, allowing the fruit to ferment in contact with brand new oak (French barriques).
2015 continued the long drought on the central coast and vine yields were further diminished by a poor fruit-set caused by a cold snap at flowering. Called “shatter”, only a small part of the cluster develops into grapes, the remainder, called “shot berries” never mature. Quality, however, was extremely good, as the vine energy went into a smaller crop. Harvested in mid to late September the fruit was whole cluster sorted, de-stemmed and individual grapes were optically scanned, a new step to cull out any green, unripe or over-ripe grapes. Fermentation with indigenous yeast continued in small barrels and wood vats with regular integration of the skins into the fermenting juice.