We pressed the grapes in whole clusters and then fermented the juice in a combination of stainless steel tanks (60 percent) and small barrels (40 percent). The tank-fermented wine captured Sauvignon Blanc's lively fruit expression, while the barrel-fermented portion gave the wine greater lees contact during sur lie aging. Most of the barrels were stainless steel, however we fermented seven percent of the wine in new French oak barrels for complexity. Stirring (bâtonnage) during six months of sur lie aging developed the wine's silky texture.