We split the fermentation into two portions tank and barrel. By doing this we create complexity. The tank fermented portion (84%) is fermented at very low temperature. A cool slow fermentation allows a larger amount of fruity esters to stay in the wine. While the barrel fermented wine (14%) absorbs color, flavor, sugar, and aromatics of spice, vanilla, and toast. The barrels also build structure and lengthen the finish by adding tannin. We use a cooperage based in Romania by the name of Transylvania Bois Tonnellerie. This extremely tight grained eastern European oak fits our sauvignon blanc program like a glove.

Detailed Notes