Winemaking Notes: After early morning picking, grapes were held overnight in cold storage before pressing to barrel for native yeast fermentation. 2014 Sauvignon Blanc was aged for seven months in 31% new French oak puncheons and 69% one- to four-year-old French oak puncheons before bottling in May 2015. The coopers used included Dargaud Jaegle, Billon, Damy and Ermitage. The lees were stirred during and after fermentation resulting in a rich, round mouthfeel and light oak influence while preserving focused acidity and finesse in the wine. This latest vintage of Sauvignon Blanc has aromatic notes of citrus zest, crushed rock, honeysuckle and ripe melon. The palate is filled with lemon cream, vibrant pineapple and green apple with hints of stone fruit. The brightly focused acidity leads to a balanced, lingering finish.