Our winemaking responds to the different styles of Sauvignon Blanc from our three vineyard sources. First, we gently press the grapes before fermenting the juice in both stainless steel tanks and in old oak barrels. Rather than making the wine in just one vessel, diversifying our fermentation techniques highlights the layers of nuance that the different vineyards provide. After fermentation, the wine is aged in tanks and old barrels for about six months. Before putting the wine to bottle, we lightly clarify it by fining with bentonite clay.