2017 Sauvignon Blanc, Estate

Planted in 1985, block 7 fruit produces complexity only achievable with age. Vineyard Manager, Mark Sanchetti takes special pride in working with the varietal. He uses Vertical Shoot Position trellising to limit vegetation and hand prunes for dappled light to develop optimum acidity and fruitiness. The fruit was hand harvested in the middle of the night to ensure cool fruit and then placed into small bins and transported by forklift to the cellar door before dawn. The fruit was then hand sorted by SRJC Wine Studies students in the early morning and loaded into a tank press for whole cluster pressing. The juice was settled and racked into four neutral French oak barrels. The wine was racked after fermentation and again three months later. The wine was then blended, filtered, and bottled.