TECHNICAL DETAILS:
• 100% Sauvignon Blanc, Happy Canyon of Santa Barbara
• 13.0% alcohol
• pH = 3.77, TA = 4.8 g/l, L-malic acid = 1.13 g/l
• 75% barrel fermented in stainless steel, 25% fermented on skins
• Aged on lees for eight months prior to bottling
PRODUCTION DETAILS:
• Fruit harvested on August 21, 2016
• Whole cluster pressed
• A small amount of juice and skins were transferred to a variable-capacity stainless steel tank for skin fermentation
• The remainder of the juice was transferred to settling tank for 48 hour cold settling and then transferred to a stainless steel half-barrel. It was fermented cool using Aroma White yeast
• Upon completion of fermentation, the skin-fermented lot was pressed off the skins, settled, and returned to the tank
• Following primary fermentation, SO2 was administered to block secondary malolactic (ML) fermentation
• All lots were aged on their lees until bottling (approximately eight months). Lees were stirred frequently in the first month following fermentation (2X per week), and less frequently in subsequent months.
