The Sauvignon Blanc and Viognier grapes were machine harvested separately in the early morning hours to allow the fruit to arrive at the winery cool. Once at the winery, the juice was gently pressed away from the grape skins. The freshly pressed juice was allowed to cold settle for 48 hours and then clean racked off the solids. Fermentation was initiated with specific yeasts known to enhance the expression of each of the two varietals. This wine is 100% fermented in stainless steel with no malolactic fermentation, resulting in a clean, crisp, refreshing white blend.