Flavor is their first consideration. They also look at sugar and other chemical analyses. Because Spring Mountain's wines are fermented with a naturally occurring mixed culture of yeasts they experience a low sugar-to-alcohol conversion factor. This means that they can pick at higher sugars and still achieve the appropriate alcohol levels. Also, by elevating the winery humidity during barrel storage or storing barrels in their cave, they can cause a reduction in alcohol to occur during aging. This is another factor that allows them to wait and pick at later date, gaining longer "hang time" yet making balanced wines.