A blend is 77% Chenin Blanc, 13% Blanc Fumé and 10% Viognier.
A wine with skin contact on the Chenin and Viognier to give some tannin, texture and structure to the wine. Both varietals spent 12 days on skins with morning and evening punch-downs. They are then pressed, taking as much lees and sediment to barrel to complete the fermentation. A small portion of tank fermentation Chenin Blanc for extra primary fruit. The Sauvignon Blanc is whole-bunch pressed and pumped directly to barrel without settling to ferment. All the components spent 7 months in old French Oak barrels with regular batonnage.