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Grapes are sourced from amazing family farmers throughout the North Coast, with the largest portion coming from Lake County, near the shore of Clear Lake. Here the hot days and cold nights coupled with the high altitude mean early ripening, producing bright acidity and crisp flavors. Grapes were picked and destemmed before being sent to press where the juice was gently extracted. Juice was settled for 48 hours before being racked off solids for fermentation. Fermentation proceeded at cool temperatures to preserve the fruit with an added cultured wine yeast to bring out the fruity character of the varietal. Once fermentation was complete, the wine was chilled and filtered before being bottled. Kiwi jumps out of the glass with vibrant lime, lemon, and passionfruit notes. Wet river stones reveal depth and zingy acidity balances the wine and ties it all together.