We hand harvested the Sauvignon Blanc grapes in the cool early mornings, pressed the grapes as whole clusters, and used three fermentation techniques. To capture the integrity, character and qualities of each rootstock/soil combination, and allow us to select the best wines for our estate blend, each block was picked and fermented separately. We fermented and aged 44 percent of the wine in concrete “eggs”, which are shaped to keep the yeast in suspension and maximize yeast contact. An additional 37 percent of the juice was fermented and aged in small French oak barrels, with 23 percent in new oak. To highlight the vibrant fruit expression of our estate vineyard, we fermented the balance (19 percent) in stainless steel barrels. All of the wine was stirred during five months of aging. Finally, we choose the finest estate wine-lots and combined them in the perfect combination for greatest complexity.