Both Peys bring unique experience to their company. Jonathan studied in France and earned his MBA in Agriculture in California. He has extensive experience in the wine industry, working in Burgundy at both Domaine Louis Jadot and Chateau Pommard. He has also worked with Mondavi in California and Penfolds in Australia. Susan is the wine director for a prominent restaurant group in the Bay area. She brings a unique global perspective to the blending of their wines.
Fermentation and maturation took place in both barrel (80% (made up of 15% new French, 85% neutral French barrels)) and stainless steel tank (20%). Moderate fermentation temperatures (85?F) and a slow ferment helped develop aromatics. ML took place in the French barrels lots (80%) and was followed by eleven months maturation with battonage every three weeks. This contributed nuanced spiciness and a creamy, almost saline-like mouth-feel.