Ira says he's "almost obsessive" about keeping yields to three tons or less per acre. He employs extended maceration and fermentation and is utilizing the talents of Ed Sbragia, winemaker emeritus for Beringer as a consultant.
"We are in a perfect place to grow grapes. We've got sunshine, we've got hillsides, proximity to the ocean, the cool breezes and fog and we've got low yields." ...
