The 2016 vintage was excellent in Bennett Valley. The growing season was long with moderate temperatures and very low disease pressure in the vineyard. Hand-harvested in early October, about a month after the area’s other Sauvignon Blanc was harvested due to the cool site location and coastal influence.

The fruit was whole-cluster-pressed to a stainless steel tank where the juice chilled for a few days to settle, later cleaned and racked it to a smaller tank leaving the heavy sediment behind. Fermented in proprietary ‘steel barrels’ designed by the winemaker, aged for 12 months with no malolactic fermentation in order to accentuate the natural bright acidity and intense fruit from this special vineyard.