2022 Block 21 Sauvignon Blanc
Sept 3rd, 2019
6 months in 90% Stainless Steel and 10% neutral French Oak
March 27th, 2020
The grapes are whole cluster pressed and settled for two days. The juice is then racked off the lees and warmed to 60 degrees to encourage native fermentation. When fermentation begins, the fermenting juice is barreled down into stainless steel and oak barrels. The wine is aged on the lees that is stirred twice a month for five months, then bottled.