After gently pressing a combination of whole-cluster and de-stemmed grapes, we fermented and aged the wine four months sur lie in American oak barrels. This added a sturdy, complex framework for our fruit’s signature pear, apple and crisp mineral flavors. We then blended in a lush, barrel-fermented Viognier sourced from nearby Hopland and another subtly spicy lot of Chardonnay aged in French oak for a wine that is equal parts nuanced and approachable.