The 2018 Tenor Sauvignon Blanc was crafted from two vineyards in Washington State along the Royal Slope in the Columbia Valley. Farmed using sustainable practices, the vines were limited to one or two clusters per shoot for maximum concentration. They were then hand-harvested over the very early mornings of September 15th and 16th, 2018. Upon arriving in the winery, each cluster was hand-sorted, berry-sorted, and then 100% barrel fermented. Using only the free-run wine, it was then moved to 100% 600L Stockinger puncheons for 6 months and then transitioned to 3 more months in a puncheon (60%) and stainless steel tanks (40%) for further cellaring. After nearly 50 individual evaluations by our winemaking team, only 1 puncheon and 2 tanks were selected and bottled, without fining or filtration, on July 2, 2019, resulting in only 105 cases.