In the French tradition, the vineyard is planted in high density to encourage competition between vines and restrain vigor. This natural vigor control means the vines put more energy into the grapes, rather than the canopy - concentrating the berries. Dry farming (using no irrigation) also helps keep vigor under control. By stressing the vines to just the right level, it forces the roots to go deeper in the soil, thereby getting the purest expression of the terroir and showing more minerality from the river stone soil. Fermentation occurred in 85% stainless steel and 15% old French oak barrels. The wine was then aged on fine yeast lees for 8 months with lees stirring, both of which enable us to obtain a round Sauvignon Blanc with body and mouthfeel.