We approach Sauvignon blanc a little differently than most other wineries. Rather than striving for fruit with vegetal characters in order to make a New Zealand-style wine, we prefer to harvest riper fruit that produces a wine with more passion fruit and citrus character. We employed careful handling at harvest, a low-yielding, light pressing to increase liveliness, and cold, slow winemaking in stainless steel tanks to retain the fruit character, along with 20% barrel fermentation to add body and richness.
AwardsSilver - San Francisco Chronicle Wine Competition - January 2016
Sweepstake White / Best of Class / Double Gold - Lake County Wine Competition - July 30, 2016