A total of 5.1 tons of Sauvignon Blanc was harvested at 27 degrees Brix on September 28th 2009. We transferred the whole fruit into a bladder-type press, pressed the juice into a stainless steel tank and cold-soaked for 48 hours. At the end of 48 hours we racked the juice off the solids and adjusted the tank temperature to 50 degrees F. When the juice came up to temperature we inoculated with VL3, a commercial yeast developed specifically for Sauvignon Blanc. Primary fermentation lasted for 24 days. When primary fermentation was complete we adjusted the temperature back down to 32 degrees F for storage.

The Sauvignon Blanc was fermented and aged in all stainless steel to allow the fruit aromas and flavors to shine through. The wine was aged on the yeast lees to round out the finish and add a rich texture to the palate. The wine was heat and cold stabilized and malolactic fermentation was prohibited.