Vinification: The Sauvignon Blanc was made with five different clones. The grapes were picked in two rounds—the first on October 3rd 2017 for good acid structure, the second on October 10th 2017 for riper melon flavor. Fermentation began in stainless tanks on November 1st for all of the grapes. The juice was then split into two batches, fermenting into early December.
The first batch remained in stainless and finished fermenting traditionally while the second was racked into a 2500L Doppelstück. Both batches enjoyed gross lees contact, with no stirring (stirring would provide toasty flavor, Winemaker Sean O’Keefe wanted to create subtle texture over aromatics).
In February 2018, the Doppelstück wine was racked back into a stainless tank and blended with some of the 100% stainless wine. The end result is a blend of ⅔ oaked Sauvignon Blanc and ⅓ stainless.
Vinification: The Sauvignon Blanc was made with five different clones. The grapes were picked in two rounds—the first on October 3rd 2017 for good acid structure, the second on October 10th 2017 for riper melon flavor. Fermentation began in stainless tanks on November 1st for all of the grapes. The juice was then split into two batches, fermenting into early December.
The first batch remained in stainless and finished fermenting traditionally while the second was racked into a 2500L Doppelstück. Both batches enjoyed gross lees contact, with no stirring (stirring would provide toasty flavor, Winemaker Sean O’Keefe wanted to create subtle texture over aromatics).
In February 2018, the Doppelstück wine was racked back into a stainless tank and blended with some of the 100% stainless wine. The end result is a blend of ⅔ oaked Sauvignon Blanc and ⅓ stainless.