From the producer: "The grapes were gently whole-cluster pressed while the fruit was still cool. Ninety percent of the juice was fermented in stainless steel tanks. The remaining juice was fermented in neutral French oak barrels to impart weight and texture to the wine. The barrel-fermented portion was blended back to tank after three months in barrel. The wine was bottled under Stelvin aluminum closure - another Rombauer first - to preserve the freshness and vibrancy so appealing in this Sauvignon Blanc."
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