The Sauvignon Blanc undergoes skin contact fermentation. Towards the end of this 3-4 week period, we begin harvesting our early portions of Cabernet Sauvignon. Some whole bunches are added. Both varieties are then co-fermented on skins for a brief additional period before being pressed off into stainless steel and seasoned oak barrels. - Sarah Morris and Iwo Jakimowicz, Winemaker.

<p>The Sauvignon Blanc undergoes skin contact fermentation. Towards the end of this 3-4 week period, we begin harvesting our early portions of Cabernet Sauvignon. Some whole bunches are added. Both varieties are then co-fermented on skins for a brief additional period before being pressed off into stainless steel and seasoned oak barrels. - Sarah Morris and Iwo Jakimowicz, Winemaker.</p>

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