Varietals: 70% Sauvignon Blanc, 30% Roussane
Then, it was a bright, delicious novelty that expelled notes of sunshine and good times. It has since evolved into a clean, precise wine that, while still invoking the previous years glee, feels much more refined and serious.
Sauvignon Blanc harvested first in early August, soaked on skins/stems for 5 days, pressed at first signs of fermentation. Juice fermented in 200 gal. open top tank. Roussanne harvested early September, soaked on skins/stems for 1-2 days, pressed into stainless steel tank to complete fermentation. The juice is combined and homogenized before transfer to puncheon and neutral French oak barrel. Aged in barrel for 6 months.