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 Cool conditions prevailed across the 2011 vintage providing elegant whites with balanced natural acidity. Two clones of sauvignon blanc were harvested in two passes to capture both the vibrant fresh characters of early harvested fruit
and richer tropical notes. Using only free run juice, the fruit was fermented cool in insulated tanks over a six-­‐week period to retain bright fresh varietal characters. The wine was lightly fined, filtered and bottled in the first week of July 2011.