The vineyard is located at the former Paul Masson Winery in Saratoga California in the Santa Cruz Mountains AVA at 1200'.
The soils are acidic ranging in pH from 4.1 to 6.1 with soluble aluminum levels in excess of 150 mg/kg. The soils are deficient in phosphorous, magnesium, potassium and several micronutrients.
The vineyard was planted in 2004 to Pinot noir and Chardonnay at 7x3 spacing, cane pruned on 3309C, Riparia Gloire and 420A rootstocks. The vineyard was ripped with a winged ripper on the vine row to 24".
The climate has cool days (figure 1) with warm nights which allows for ripening under moderate temperatures.
Because of the significant differences in soil available water on this site, three rootstocks were used to control vine growth. The site also contained several different aspects which can influence ripening so blocks ranged in size from 0.25 to 1.67 acres.
Shaping blocks to soil and aspect allows for uniform ripeness and often harvesting fruit at lower Brix.