Ghost Corner The Bowline 2024Hand harvested in the early morning at 22. 523. 5 B and vinified separately, the winemaking process is done in reductive conditions. Grapes are crushed at 8 C with two to four hours of skin contact before a light pressing. Juice settling is followed by the Sauvignon Blanc being racked to stainless steel tanks and the Semillon to 9% cement egg, 13% new oak and 13% 2nd fill barrels; and the rest to older 400l French oak barrels. After fermentation, both