Fieldbrook 2016 Sauvignon Blanc
The grapes are picked early in the morning, as soon as the pickers can see their fingers. The grapes are still cold when they reach the winery, where we lightly press them, transferring the juice to a settling tank. As they press, the pH is monitored . When the pH begins to climb, they stop and although the pomace is quite wet and could have supplied more juice, it's carted off to the garden. After a few days when the juice has settled, it's then siphon off the clear to another tank for cold fermentation, lasting from five to six weeks. When the residual sugar drops below 0.4%, they turn on the chiller to stop the fermentation. At this point, the wine is transferred to neutral oak where it begins to age on its lees. The lees stired weekly, and when the wine has matured to satisfaction it is bottled.