2020 | Sauvignon Blanc | Napa Valley | California

The grapes were harvested during the cooler night-time and early morning temperatures, preserving the inherent aromas and flavors. All of the fruit was whole cluster pressed and the juice was settled overnight before racking off lees. The juice was fermented at moderately cool temperatures (60-65 F) in stainless steel tanks using a variety of yeast strains selected to enrich the aroma and flavor profiles of Sauvignon Blanc.