Perhaps one of the most rewarding wines to make, our 2018 Sauvignon Blanc was a pleasure to taste and smell throughout its entire production. Late summer in the vineyard a heavy leaf removal to created more sun exposure on the clusters which increased the tropical fruit flavors as well as prevented any mold. Once harvested, the grapes were gently pressed with a champagne-style press cycle to limit bitter phenolics releasing into the juice. The free run and light-press juices were moved to stainless steel tank for fermentation, while the heavier pressed juice fermented in neutral French Oak barrels. These lots were inoculated with two different yeasts to maximize the individuality of each lot—a production technique gleaned from a harvest our winemaker spent in Marlborough, New Zealand. The final blend consisted of 2/3 tank fermented and 1/3 barrel fermented—allowing the sharp, linear, tropical stainless steel lot to effortlessly marry with the barrel lot which carries immense palate weight and soft tones.