> 2004 Sauvignon Blanc, Oakville
2004 Sauvignon Blanc, Oakville |
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 After pressing, the fresh Sauvignon Blanc juice was settled in a cold stainless steel tank. The following day the clear juice was transferred to an adjacent tank where it was inoculated with Premier Cuvee yeast. A slow, cool fermentation ensued. When the fermentation was halfway through, the still fermenting juice was transferred to a blend of older 60 gallon French oak barrels. The barrel fermentation continued for another two weeks until the wine was dry. |
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Detailed Wine Information |
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