Numerous clones are sourced from vineyard blocks located around the Wayfarer estate, making this a true snapshot of the exceptional terroir found in Fort-Ross Seaview. They hand-picked each block and delivered firm, cool clusters to the winery before sunrise. They then hand-sorted the fruit and reserved 4% for whole-cluster fermentation. The remainder of the fruit was destemmed before transferring to tank, where five to seven days of cold maceration preceded more than two weeks of 100% native yeast fermentation. The free run wine was transferred to 53% new French oak for 15 months of aging.