2021 Subject to Change 'Disco' Sauvignon Blanc

We blended two picks of SB to make Disco!. Each pick was divided into two; carbonic maceration and a reverse saignée. The carbonic was uncrushed whole clusters that went into a sealed up tank for 2 weeks - then pressed and aged in neutral barrels.

The reverse saignée is where half of the total fruit was added to a fermenter as uncrushed whole clusters. The other half is direct-pressed juice that is pressed into those clusters where it’s pumped over daily. This allows the juice to be in contact with the skins until dryness (three weeks) thereby reducing both the amount of skins proportionate to the juice and, as a result, tannic extraction.

Half of this wine was aged in tank for seven months, the other half was aged in barrel. They were racked together into a bottling tank. As always, bottled unfined, unfiltered with no addition of SO2.