After the grapes were pressed, the juice was racked to preserve the delicate aromas and flavors characteristic of Sauvignon Blanc. In response to a very warm growing season, fermentation was cooler on average this year to preserve the bright aromatics of the grape variety. The cooler temperatures slowed the process, allowing more time on lees and imparting more textual richness and layered fruit complexity. A touch of Semillon was added to the blend for its lively acidity and citrus zest.