Ed Sbragia and his winemaking partner, Laurie Hook, barrel fermented the individual lots of the two varietals in 60 percent new French oak and stirred the lees twice a month during the nine months of barrel aging. This created a round, lush mouthfeel in the wine and toasty, vanilla, nutty-leesy oak aromas and flavors. The wines underwent malolactic fermentation to bring a creaminess that balances the crisp acidity in the Sauvignon Blanc and Smillon. Ed and Laurie chose to accentuate the Graves-style that is natural in Knights Valley whites by composing the base of the 2000 Alluvium Blanc with Smillon (49 percent) and Sauvignon Blanc (40 percent). They also blended-in nine percent barrel-fermented Chardonnay to add lushness and a small amount of Viognier to enhance the floral, lemon-verbena aromas.