The wine is 100% Sauvignon Blanc, 45% Westerly Vineyard, Santa Ynez Valley, 10% Purisima Mountain Vineyard and 45% estate. The grapes are whole cluster pressed. The juice is cold settled for 24-36 hours then racked to barrel for fermentation and aging. We inoculate with cultured yeasts and fermentations in our temperature controlled barrel room can last up to six weeks. We use 90% seasoned French oak and 10% new French oak aging the wine for six months in barrel. We do not encourage MLF but some happens spontaneously and in the 1998 25% completed. The wine produced has the texture and feel of a barrel fermented wine round and creamy, yet the neutral oak preserves all of the varietal flavor of the Sauvignon Blanc grape, grapefruit, melon, and a touch of lemon grass. The wines excellent structure and acidity keep the flavors crisp and clean.