Grapes for our White Pinot are gently whole-cluster pressed, collecting first free run, followed by gently pressing to limit color extraction. We then cold stabulate the juice, which is a process of holding the juice at 38-40 F and mixing twice a day with dry ice. This aids in settling out any color and heavier flavors that may have resulted through the pressing cycle. This elongated fermentation process produces a brilliant light pale color seen in the bottle without the addition of any fining agents. This wine barrel ferments in neutral French oak, with regular barrel stirring throughout the aging process to produce a softer mouthfeel, and enhance tropical flavors in the wine. Native yeast takes this wine about halfway through fermentation, at which time we inoculate with a yeast traditionally used for Sauvignon Blanc to impart an enhanced concentration of stone fruit flavors. 4 months of sur lie aging occur before racking to tank for bottling.