We have crafted our Sauvignon Blanc with a key philosophy in mind; Sauvignon Blanc should not only present the classic freshness true to the varietal, but should also provide an ample and textured mouthfeel. The juice was fermented with indigenous yeasts to offer the inherent complexity provided by this natural process, and the wine was allowed to age on the lees with light battonage to build the palate.

This wine is aged for seven months in neutral barrels to gain the benefit of small amounts of air throughout the aging process without adding the impact of oak flavor. We prefer that the Sauvignon Blanc does not undergo malolactic fermentation in order to highlight the varietal character of the grape. These steps have been intentionally and carefully carried out to provide a wine that is in the true tradition of the varietal and will be enjoyable upon release.