The grapes for our Sauvignon Blanc are hand selected in the vineyard when they are harvested at full ripeness. They are carefully loaded into a pneumatic press and squeezed in whole clusters, yielding the best juice. The juice goes into aged French oak barrels, and the barrels are inoculated with a strain of yeast particularly suited to Sauvignon Blanc. The juice ferments slowly at low temperatures to retain all the fresh fruit and aromatics that come from the grapes, and then sits on the yeast lees while aging to develop a rich mouthfeel. The wine does not undergo malolactic fermentation and retains the crispness and fresh acidity important to Sauvignon Blanc.