e wonderful tropical fruit character and vibrant acidity of Virginia's Block is a highlight of our Sauvignon Blanc. Native yeast fermentation and sur-lie aging, partially in old French oak barrels with periodic bâtonnage, add complexity and nuance. e fruit was whole cluster pressed to tank, and racked the next day to oak barrels and stainless steel drums for fermentation in our cold cellar. The native yeast reproduced for the first six days and then fermented the juice completely dry over the next seven days. Malolactic fermentation was prevented in order to preserve the bright acidity and fresh fruit character of the wine. We racked out Virginia's Block in mid-January a er four months in the barrels, and let the wine stabilize and settle in tank for a few months before bottling it unfiltered.
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