The Estate
Farmed by Day, Picked by Night
Thirty-four acres of ridgeline above Jenner, planted to Pinot Noir, Chardonnay, and a stubborn block of Syrah — cooled every evening by the same fog you'll watch arrive from the tasting terrace.
History
Two Winemakers, One Warehouse
We planted in 2011 on a ridge most people said was too cold, too windy, and too far from the highway. The first harvest proved the cold was the point: fruit that ripens slowly and holds its acidity needs no correcting in the cellar.
2011
First Vintage
34
Estate Acres
100
Percent Picked at Night
Winemaking
Small Lots, No Formula
Everything is picked at night, by hand, and everything ferments on native yeast in small lots. The cellar is cut into the hillside, so the wines are raised at cave temperature year-round — slow, quiet, and mostly left alone.
Meet the Team