Moraga White Wine is produced from Sauvignon Blanc grapes that are picked in a very narrow window of time, when the flavors shift from grapefruit zest to peach, nectarine and tropical fruit. The grapes are gently pressed and the juice is cold-settled, then racked into specially built stainless steel barrels that maximize lees contact. Initially about 20 percent of the juice is fermented in new French oak barrels and is then used to top the stainless steel barrels as the fermentation progresses. Ultimately, the wine receives a kiss of oak during fermentation, but is aged solely in stainless steel barrels. In order to preserve the beautiful fruit and refreshing acidity, the wine does not go through malolactic fermentation. It is aged on the yeast lees from eight to ten months prior to bottling.
The purpose of these practices is to maintain the structure and texture of the wine, while allowing the exotic fruit and mineral characteristics of the vineyard to dominate the flavor profile. Bottling occurs in the late spring or early summer of the year following harvest, and the wine is bottle-aged for a year prior to release. The wine is an atypically long-lived Sauvignon Blanc.