The Sonoma Coast is one of the coolest, foggiest, and most rugged vineyard sites in California. The grapes come from steep, hillside blocks at Fort Ross Vineyard, perched atop the hills overlooking the Pacific Ocean where a marine-influenced climate offers long, slow ripening that preserves bright acidity and complex aromatics. The soils are a complex mix of Franciscan sandstone and sandy loam, with a rich volcanic and shale component that lends the vines good drainage and contributes to the minerality and complexity in the wines. 

The winemaking team is led by Jeff Pisoni. Coming from the renowned Pisoni family, Jeff was immersed in farming and winemaking from a young age. He gained valuable experience working at prestigious wineries like Peter Michael and Bernardus before joining Fort Ross Vineyard in 2009. Jeff's winemaking philosophy emphasizes expressing the true personality and terroir of a vineyard site. His approach involves meticulous attention to vineyard blocks and a respect for the natural interplay of climate, soil, and grape variety.

Fermentation takes place in a combination of stainless steel tanks and neutral French oak barrels, a technique that balances vibrancy, freshness, and texture. A small portion of new French oak barrels is used sparingly to add subtle complexity, structure, and length to the finish without overpowering the delicate fruit and mineral nuances. The wine undergoes full malolactic fermentation, which softens acidity and adds a creamy texture. It is then aged sur-lie for eight to ten months to enhance mouthfeel and depth.

This wine opens with a golden yellow color and vibrant aromatics of chamomile, Meyer lemon, white peach, and beeswax. On the palate, it is full-bodied with a luscious texture balanced by bright, zesty acidity and flavors of juicy citrus, apricot, golden plum, and hints of white floral honey. A subtle mineral and spice note, reminiscent of crushed limestone and light baking spices, adds depth and complexity to the long, elegant finish.