The most crucial step in the production of white wines made from red grapes lay in the pressing decisions. Grapes for our Olivet Lane White Pinot were whole-cluster pressed, however, the free-run juice from the press was diverted to the Olivet Lane Rose program, along with all medium/heavy pressings. Often the free-run juice of a white pressing is comprised predominantly from the ripest berries being crushed under the weight of other fruit, and therefore brings with it some color and riper flavors. Much like with our Rose program, we stabulated the juice for this wine in order to settle out any red color and flavors which may have come along with what juice was included. Because of this, we were able to produce the brilliant light pale color seen in the bottle without the addition of any fining agents. This wine is barrel fermented in neutral French oak, with regular barrel stirring to encourage volume and mouthfeel. A traditionally Sauvignon Blanc yeast was utilized in order to impart better concentration stone fruit flavors.