The 2004 vintage began with relatively low rainfall. As a result, our grapevines spent most of the growing season dry farmed. In early June, we removed laterals and selective leaves to manipulate the canopy, and allow filtered light to penetrate the clusters. The warmest summer since 1997 produced consecutive months of 90 degree temperatures. Warm weather and minimal water resulted in our Sauvignon Blanc being harvested 3 weeks earlier than normal, intensifying flavors and retaining acidity. Our Sauvignon Blanc combines fruit from Edna Valley and Paso Robles, producing grassy, citrus based wines. The lightly pressed Sauvignon Blanc juice was 100% tank fermented at 55 degrees Fahrenheit. M2 yeast strain was used for its inherent citrus characteristic. No Malo-lactic fermentation took place. 100% Sur Lie Aged. 100% Tank Fermented. Cold Fermented. 85% Edna Valley. 15% Paso Robles. Alc. 14.5% by Vol.