Winemaking for this varietal is straightforward. The grapes are picked early morning (before dawn), delivered in the coolest part of the morning, crushed and pressed off the skins. The juice is then settled for 24 hours and racked off the lees. The fermentation begins at a cool 50 degrees and finishes up about 3 weeks later. The stainless steel fermentation and aging preserves the freshness of this wine. This Sauvignon Blanc shows off the great growing region of Lake County, aromas are of guava and citrus zest, with flavors of passionfruit, pineapple, and pink grapefruit.