Winter rains and an early Carneros budbreak led into a mild, fog-cooled season of long, gradual ripening. The Sauvignon Blanc arrived with flavors fully developed at lower sugars — bright, concentrated, and precise in a vintage defined by balance.
“White grapefruit, lemongrass, and honeydew melon lead to a palate deepened by nine months on the primary lees, with notes of wet stone and a subtle creamy texture.”
For the first time in our history, we turn to Sauvignon Blanc — honoring the centuries-old Bordeaux tradition of this early-ripening white grown alongside Cabernet Sauvignon. From a single vineyard in Carneros where fog drifts in cool from the bay and lingers among the vines, comes a wine of bright acidity and vivid aromatics.
Whole-cluster pressed, wild-yeast fermented, and raised nine months on the lees in a blend of French oak and stainless steel. A quiet debut. A wine we made because the site asked for it.