這款夏多內的葡萄來自門多西諾縣的四個家族葡萄園。第一葡萄園在涼爽的夜晚和炎熱的白天洗禮下，保持了酸度並產生果香濃郁的夏多內。第二和第三葡萄園耐受更高溫度，從而綻發更圓潤成熟的核果風味。
由於夜間和白天之間 40-45° F 的極端溫度波動，第四個葡萄園釀造出層次分明、動能集中且清脆的夏多內。這些葡萄園的果汁共同創造出複雜、平衡和豐富的夏多內葡萄酒。葡萄在黎明前由手工採摘，每批產品都經過 100% 去梗，以幫助提取葡萄酒中的殘渣。將其壓榨後冷沉24小時，然後上架接種發酵。發酵保持在 55° F，以保持水果的新鮮度和酸度。完成後，將其接種進行蘋果酸乳酸發酵，增加濃郁度和酒體醇度。該酒在三成新的法國橡木桶中陳釀8個月。

The grapes for this chardonnay came from four family-owned vineyards in Mendocino County. The 1st vineyard experiences cool evenings & hot days, which preserves acidity and produces fruit-forward Chardonnay. The 2nd & 3rd vineyards are subject to more heat, which provides more roundness & ripe stone fruits flavors. The 4th vineyard creates a linear and crisp Chardonnay due to extreme temperature swings of 40-45° F, between nighttime & daytime. Together, the juice from these vineyards create a complex, balanced and rich Chardonnay. The grapes are hand-harvested before dawn. Each lot is 100% destemmed to help extract the solids from the wine. It is pressed, then cold settled for 24 hours before racking and inoculating for fermentation. Fermentation is maintained at 55° F to preserve fruit freshness & acidity. Once complete, it is inoculated for malolactic fermentation, adding richness and body. The wine is aged in 30% new French oak for 8 months.