SAUVIGNON BLANC. If you think about all the fuss we make around harvesting our Sauvignon Blanc grapes, you could call it our most work-intensive wine of them all. We harvest twice each season: we pick the first tranche at around 17° KMW, with no complete ripeness, and the second tranche a little later at 19° KMW, when fully mature. The two tranches are fermented separately but united shortly after. This gives this wine a wider aromatical range and makes it a complex Sauvignon Blanc with many facets.