Whitehall Lane is known for a Bordeaux style, fruit-forward and crisp Sauvignon Blanc. A majority of the fruit used for this wine was whole-cluster pressed, which allows for gentle handling of the fruit. A small portion of the fruit was destemmed and pumped as whole berries directly into the tank for 18 hours of grape skin contact. This process creates a big, fleshy mid-palate weight to enhance the wine. Before fermentation, a portion of the Sauvignon Blanc juice underwent cold stabulation (chilling at 40 ̊F) for 10 days, increasing the texture and aromatics. 75% of the fruit was cool-fermented in stainless steel tanks while 25% was fermented in French oak barrels (15% new, 10% neutral). Native yeast fermentation took place in barrel, with sur lies (on the lees) and battonage (stirring) for four months. All of these winemaking techniques create a unique Sauvignon Blanc with enhanced flavors and aromas, whilst offering a bold, round mid-palate and long, lingering finish.