Happy to report the Sauvignon Blanc has completed fermentation and we've topped up the barrels in preparation for aging. The harder press wine, which includes the press fraction from the riper-fruit -- picked and pressed separately -- was pressed to a small tank for a cold-settling, and then allowed to begin fermentation.
The wine is just now about one-third through fermentation, as the temperature has remained low. I turned off the chiller to allow the wine to warm to spur it through dryness. It's bubbling along nicely and smells and looks great.
The premium lot of sauvignon blanc tastes like ripe melon and sweet limes right now. It's just finished fermentation so it's still cloudy, but it's already showing a nice varietal character and minor notes of oak. The color is light yellow gold and will start to darken slowly now that it's aging. So far ... so great!
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