55 acres of vineyards grow more than fourteen unique terroirs at three elevations — 400, 1200, and 1400 feet above sea level and are nurtured under the respectful tenets of sustainable agriculture. They thrive on the slopes of Mount George at the southern end of the Vaca Range. The foundation for it all is base rock laid down during the Pliocene volcanic age. Vineyard geography ranges from steep slopes with shallow nutrient-poor soils, which produce concentrated grapes, to stony colluvial deposits made up of cobbles, gravel, and sandy loam. Variations of soil type, sun exposure, and elevation produce a robust range of flavors and concentration to create a wine with balance and complexity.
The winery's 24 fermentation tanks accommodate the yields of individual blocks within the estate, vinifying each parcel’s grapes separately to preserve the unique characteristics intrinsic to the parcels. This provides a complete and pure palette for the winemaker’s art — tasting, appreciating, and blending individual lots to bring balance to the wine.
The vineyard is planted primarily with Cabernet Sauvignon, plus some small lots of Merlot, Petit Verdot and Cabernet Franc, which are used as blend components for Palmaz wines. The vineyard is also planted with small lots of Chardonnay, Riesling, Muscat, and Malbec for limited production. The vines are hand pruned and trellised, with production carefully moderated to grow only the finest quality grapes.