In our quest to produce a rich, supple, and vibrantly acidic Sauvignon Blanc, we took this wine on a little trip: the Loire meets New Zealand by way of Napa Valley. To bring out the aromas and flavors that make this grape so appealing, we source fruit from several Napa Valley sub-appellations and apply a range of small-lot winemaking techniques. For vineyards offering mineral character, the fruit is gently whole-cluster pressed and undergoes a slow, cold fermentation in tank to capture the purity and minerality of the fruit as you might find in a Loire wine. With vineyards offering rich, expressive fruit, we give the must 6-8 hours of skin contact—a New Zealand technique. The juice is tasted every hour to pinpoint the peak of lime and lemongrass flavor before pressing off the skins. Together, the different lots unite to create a wine with great complexity and vibrancy.

- Producer’s Note