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 April 2020.
The beginning of the 2019 growing season was defined by copious rainfall and late soil moisture followed by a warm summer. We saw very few extreme heat events, with foggy mornings setting the stage for vibrant and expressive wines. The long, relatively mild finish to the season, helping to preserve freshness and finesse in the fruit with sufficient hang time teasing out a great color, structure, and soft tannins. The Sauvignon Blanc for this wine was harvested on August 30th, September 4th, and September 10th.