WINERMAKER NOTES Whitehall Lane is known for a Bordeaux-style, fruit-forward and crisp Sauvignon Blanc. A majority of the fruit used for this wine was whole-cluster pressed, which allows for gentle handling of the fruit. A small portion of the fruit was destemmed and pumped as whole berries directly into the tank for 6 hours of grape skin contact. This process creates a big, fleshy mid-palate weight to enhance the wine. 75% of the fruit was cool-fermented in stainless steel tanks while 25% was fermented in French oak barrels (15% new, 10% neutral). Native yeast fermentation take place in barrel, with sur lies (on the lees) and battonage (stirring) for 5 months. All of these winemaking techniques combined create a unique Sauvignon Blanc with enhanced flavors and aromas, whilst offering a bold, round mid-palate and long lingering finish.