The grapes for this wine were hand selected in the vineyard when they were harvested at full ripeness on August 18th. They were carefully loaded into a pneumatic press and squeezed as whole clusters, yielding just the best juice. After chilling down in the tank over night, the juice was filled into well experienced French oak barrels, and the barrels were inoculated with a strain of yeast particularly suited to Sauvignon Blanc. The juice fermented slowly over about 40 days at low temperatures to retain all the fresh fruit and aromatics that come from the grapes, and then sat on the yeast lees while aging 4 months to develop a rich mouthfeel. The wine did not undergo malolactic fermentation and retains the crispness and fresh acidity important to Sauvignon Blanc.