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Forget about MLF.  Just press the grapes and rack the 1st run off of the 24 hour sediment to flood press skins with some pectic enzyme for 48 hours with about 25 ppm total sulphite e.g. 1/4 tsp per 5 US gallons of 2nd run must. Assume 2 gallons of 1st run pressed juice racked off of solids with solids added to skins for 2nd run gives you 1 gallon of second run when you repress the skins. If your Sauvignon Blanc is in nice condition i.e. low in skin botritis and devoid of obvious mildew you should get something really good. Forget about matching New Zealand gooseberry style. Monterrey Sauvignon Blanc won't give you that. Personally if you get high quality Monterrey Sauvignon Blanc it will beat New Zealand Sauvignon Blanc every time as long as the brix isn't rediculously high. I've used Lalvin EC-1118 but now would use Lalvin 71B. You can blend the 1st and 2nd runs if you like or keep them separate. Try to bottle at 75-80 ppm total sulphite as potassium metabisulphite which should give you 25-27 ppm free sulphite which should allow your wine to age for at least 3 years and more likely 5+. Good luck with it. 1/4 tsp potassium metabisulphite gives you 20 ppm free sulphite in a 5 Imperial gallon (30 bottle carboy). A wine at 75+ ppm total sulphite will not go malolactic. https://asvwines.com/wp-content/uploads/2022/04/Montoya-Sauvignon-Blanc-2020-Wine-Notes.pdf