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The Wine: Relying on naturally-occurring yeasts, we fermented a portion of the grapes in 900-gallon French oak casks, called foudres, with the remainder in oak barrels. We then aged the wine for six months on its lees (the spent yeast) in neutral barrels.
On the nose, the wine displays fresh, tropical notes of pineapple, kiwi, and peach followed by melon, lime and fresh apple on the palate. The wines crisp and balanced acidity makes it the perfect pairing with filet of sole, pork loin and savory goat cheese.
Vintage: We had high rain fall at the beginning of the season, a mild winter, and then we finally transitioned into a beautiful spring. There was an early bud break and flowering, followed by sunny days and high temperatures through June and August.
Vineyard: Our Sauvignon Blanc grapes come from our American Canyon and Carneros vineyards in the southern tip of Napa Valley, near San Francisco Bay. The clay soils retain water, allowing us to dry farm and the coolness slows ripening and retains acidity, so the grapes develop a crisp liveliness that is impossible to achieve in warmer areas. About 80% of our Sauvignon Blanc is planted to the Musque´ clone, which provides elegant oral aromatics. We farm all of our vineyards naturally, without articial pesticides or herbicides, and they are certified organic.