Frank Ostini a chef, and Gray Hartley, a fisherman, make handcrafted Pinot Noir from vineyards in Santa Maria Valley and Santa Rita Hills. Frank and Gray first made wine at home in 1979. The project moved to a winery in 1984 to make wines exclusively for the Hitching Post Restaurant. With the 2008 harvest, Frank and Gray moved the winemaking to Terravant Winery, a new ultra premium facility in Buellton. Their focus has been to work with some of the best growers in Santa Barbara County, from the quality vineyards of Santa Maria Valley, Santa Ynez Valley, Santa Rita Hills and Los Alamos. The grapes are picked in the early morning and destemmed without crushing into ton open-top fermentation vats of varying sizes from five to 20 tons. Cold maceration is allowed for several days, and then cultured yeast is added to promote a long and cool fermentation. Manual punch downs from 1-3 times per day depending on the stage of fermentation. Pressing occurs after 14-21 days directly into barrel (no settling of solids). The wine rests in barrel until racking just before bottling. Most wines are aged in French oak barrels for 18 months and are bottled unfiltered. As the wine matures it is simply left to gently age in the barrel.