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A slightly macerated Sauvignon Blanc. The previous release was 2/3 straight-pressed and 1/3 destemmed skin contact; this vintage is fully destem-macerated for 4–5 days, with fermentation finishing in old French oak barrels. It stayed in barrel for just under two years and has now been in bottle for almost one year. Similar velvety roundness to the last vintage, but with so many French fumé blanc characters from the extended lees and old-oak aging.
A slightly macerated Sauvignon Blanc. The previous release was 2/3 straight-pressed and 1/3 destemmed skin contact; this vintage is fully destem-macerated for 4–5 days, with fermentation finishing in old French oak barrels. It stayed in barrel for just under two years and has now been in bottle for almost one year. Similar velvety roundness to the last vintage, but with so many French fumé blanc characters from the extended lees and old-oak aging.