WINEMAKING
Our Sauvignon Blanc was fermented in 100% stainless steel drums with native yeast at a controlled 60° F. When primary fermentation was complete, the wine was then sulfured to prevent Malolactic fermentation. The wine was then aged on the lees and stirred twice a week before being bottled in December of 2018.

HARVEST NOTES
The first half of 2018 brought us moderate temperatures allowing for a long growing season.   We had a majority of our rainfall in February, followed by a mild Spring.  Then summer brought consistent temperatures with little heat spikes.  This weather allowed for longer hang time and for the fruit to ripen at a slower rate.  The 2018 harvest at our estate began in late August and resulted in exceptional quality.

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