(From 2013 Vintage) Manually harvested at night and in the cool mornings to insure the fruit delivered to the winery arrives at a temperature of 50°F or cooler. The grapes are immediately pressed using a gentle bladder press. The freshly pressed juice is then cold fermented in stainless steel tanks. In order to preserve the aromatic complexities of the fruit, this Sauvignon Blanc does not undergo malo-lactic fermentation. After fermentation the wine is aged sur-lie in stainless steel tanks to add complexity and round out the mouth feel.