Hidden Ridge lies within an enclosed valley on steep terraced mountainside slopes with mostly eastern and southern exposures at elevations ranging from 1,100 to 1,700 feet. Soils are a complex mixture of uplifted alluvium and decomposed volcanic material typical of the Mayacamas Range and vary throughout the vineyard. The lean soils and steep slopes naturally limit vine vigor and give remarkably small-berried fruit. Although the vineyard is usually above the fog and sees warm days, the site is protected from inland heat and receives ocean cooling from early morning and late afternoon breezes that maintain our moderate growing temperatures to somewhat cooler than the Spring Mountain District directly to the east. The extended growing day at moderate temperatures gives the fruit well-developed tannins and rich texture yet preserves the complex fruit characters and natural acidity lost in warmer locations.

The vineyard is harvested into up to 10 lots over a 2-week picking zone, responding to the varying development of different aspects, elevations, and rootstocks. Hand harvested and meticulously sorted; the fruit is allowed to cold soak prior to fermentation and further post-fermentation maceration on the skins for 27-41 days, depending on the lot. The wines are pressed to 75-85% new French oak, where they undergo malolactic fermentation. Individual barrels from select lots are blended for final cuvees. The wines are racked up to three times during elevage and are bottled unfiltered.