Winemaker James Ewart says one of the best ways to preserve Clone 4's balance of acidity and luscious tropical fruit is to get it to the winery quickly. "This is a San Bernabe wine, and the winery is right here," he explains. "I can pick on the riper side, knowing I’ll be able to bring it in to the winery quickly while it’s still cool." Once the grapes arrive, they are gently pressed and Ewart transfers the juice into stainless steel or oak barrels, depending on each lot's acidity level. After fermentation, half of the lots undergo malolactic fermentation with bi-monthly stirring of the yeast lees for added body and complexity.