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The 2014 Sauvignon Blanc was harvested by hand in early September. After a gentle whole cluster press, the juice was racked to tank and allowed to cold settle over two days. The juice was then racked clean to a new stainless steel tank where fermentation commenced. Fermentation temperatures were not allowed to climb over 75 degrees. Post fermentation the wine was racked to stainless steel barrels where batonnage occurred for three months. The wine was then allowed to settle out prior to bottling. Total elevage was seven months.
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