Our Sauvignon Blanc arrived at the winery with vibrant, rich flavors. To harness that, we pressed the grapes whole cluster, gently extracting the highest quality juice for better flavors and mouthfeel. A majority of the fruit was fermented at cool temperatures in stainless steel. To build a lovely viscous texture and balance, we barrel fermented five percent of the wine in neutral barrels and stirred the lees in both tank and barrel.
Like other Bordeaux varietals, Sauvignon Blanc grows well in Napa Valley. Rocky, alluvial soils and warm days balanced by cool evenings create the perfect setting for the varietal, encouraging complex aroma and flavor development. We sourced a majority of our fruit from the warmer, northern end of Napa Valley near the winery. We balanced this with fruit from higher-elevation vineyards in Pope Valley, which gave lovely pink grapefruit and citrus notes. Together, the various sites captured the beauty of Sauvignon Blanc from Napa County.