The most crucial step in the production of white wines made from red grapes comes when it’s time to make 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 Rosé program, along with all medium and heavy pressings. As is often the case, the free-run juice for this white pressing is predominantly from the ripest berries being crushed under the weight of other fruit, and therefore brings with it some color and riper flavors. We stabulated the juice for this wine in order to settle out any unstable color and heavier flavors which may have come along with even this gentle press. Thanks to this stabulation process, we were able to produce the brilliant light pale color seen in the bottle without the addition of any fining agents. This wine was 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 of stone fruit flavors.