The grapes that go into our Sonoma County Claret are from our Certified Sustainable Estate Vineyards and top growers in Sonoma County, a prime region for nurturing Bordeaux varietals such as Merlot, Malbec and Cabernet Sauvignon. The different varieties thrive in our temperate Sonoma weather and contribute distinctive and individual qualities to the final blend.
All grapes are gently de-stemmed before cold-soaking for two days to extract optimal color and flavor. The fruit is fermented in separate lots, allowing each lot to be individually and distinctly crafted before being aged in French oak barrels, 20% new. The wines are kept 16 months in barrel before final blending and bottling.