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 intentionally oval-shaped in order to keep the yeast in continuous suspension and to maximize yeast contact. We utilize one concrete egg at the winery which is filled with the first estate block harvested. In 2017, this reserve accounted for 33% of the blend. Additionally, we used 29% stainless drums/barrels, and 38% French oak barrels, 75% of which was new.