Three tons of Semillon from Rossi Ranch were picked on September 8th at 24.0 Brix.  Fermentation was two-thirds in stainless and one-third in a 500 L Taransaud Pure puncheon, an oak cask designed to enhance a white wine’s minerality while still preserving its fruitiness.  The Pagani Muscadelle, on the other hand, was picked on October 1st at 21.9 Brix and fermented exclusively in stainless steel.  Like years past, no malolactic fermentation to preserve acidity.  Filtered for stability at bottling but not fined.