THE SAUVIGNON BLANC THIS YEAR IS FROM TWO DIFFERENT SITES. HALF WAS HAND-PICKED FROM AMERICAN RIVER, AND THE REST WAS MACHINE PICKED FROM THE FALSE CAPE VINEYARD ON THE EASTERN END OF THE ISLAND.

THE HAND-PICKED FRUIT WA S PRESSED DIRECT TO BARREL, WHILST THE OTHER HALF WAS PRESSED TO TANK AND COLD SETTLED. ONCE THE BARRELS HAD STARTED FERMENTING SOME OF THE JUICE WAS SYPHONED AND BLENDED TO THE TANK PORTION.

THE TANK WAS FERMENTED COOL TO RETAIN AROMATICS. THE BARRELS GOT TO A TEMP IN THE MID-TWENTIES, BUILDING COMPLEXITY.

THE BARRELS WERE TOPPED FROM THE TANK ONCE EVERYTHING WAS DRY AND STIRRED ONCE A WEEK FOR TWO MONTHS TO DEVELOP TEXTURE BEFORE BLENDING.