The 2023 sauvignon blanc incorporates our estate-grown sémillion and sauvignon musqué, that we planted on the Aperture property in 2019. These two estate blocks were hand-harvested in early Stepember at the same time as the Sauvignon Blanc from Farrow Ranch in Geyserville. The sauvignon blanc from Dry Stack Vineyard in the Bennett Valley AVA was brought to the winery in early October, consistent with this vineyard’s unique late-ripening characteristics.

Basing the pressure on the acid measurements, we lightly whole cluster press the fruit to a stainless steel tank where we let the juice chill at 50°F . After three days, we clean-rack it to a smaller tank leaving the heavy sediment behind. Three days later, fermentation starts naturally and keeps below 56°F until 18 brix when we transfer the young wine to barrels. There, it spends the remaining time on lees until just before bottling. Once transferred to barrel, the wine is placed in our cold barrel room to keep fermentation cool and slow to intentionally preserve the bright aromatics and fresh quality. As the wine slowly ferments for an additional 3 weeks in barrel, we top and stir weekly. The wine stays in those same barrels for 6 months.