Farmed by John and Jan Upton, the twenty-five acres under vine at Upton Vineyard were planted in the 1960s on the characteristic loam soils. The climate of the upland Redwood Valley AVA experiences more of a diurnal temperature shift than surrounding appellations due to a gap in the coastal ridge, which funnels cool Pacific air currents through to the Valley. This leads to a more gradual ripening of refined and complex fruit, which is harvested with brightness and freshness in mind. After destemming, the fruit undergoes maceration for five days, before the juice is pressed and then chilled. The wine is bottled under crown cap and racked, where it finishes fermentation in the bottle to give way to the soft, pleasant effervescence. No disgorging, fining, filtration, or SO2 added in the process. This is juicy goodness.