We hand harvest our sauvignon blanc grapes during the cool nighttime hours to fully capture their fresh, pure flavors and bright acidity. Whole-cluster-pressing of the fruit maximizes varietal intensity while minimizing the extraction of astringent compounds from the skins. In 2014, we fermented 88% of the juice in stainless steel tanks and 12% in older French oak barrels, which produced a rich, vibrant sauvignon blanc with great depth of flavor. Seventy percent of the wine aged for five months in neutral French oak barrels to enhance texture and varietal character, while the remaining 30% aged in stainless steel tanks.