Grapes for this Sauvignon Blanc are sourced primarily from our Jacuzzi vineyard in the Carneros region at the Southern end of Sonoma Valley but also within the famed Sonoma Coast appellation. The vines are young, producing vibrant fruit. A touch of Semillon is added to enhance mouthfeel and texture of the wine while nicely complementing the aromatics. The soils are Haire Clay loams, close to the floodline of the San Pablo Bay. The cooling winds and fog off the bay are ideal for late ripening Sauvignon Blanc. Grapes are picked separately and gently pressed. The juice is settled for 48 hours and then racked off of solids into a stainless steel fermentor. The wine is inoculated with an aromatic yeast specifically chosen to unlock more flavor compounds during fermentation and bring about the wonderful Sauvignon Blanc character. Temperature is controlled at 65ºF early to promote aromatic creation and kept cool to retain the aromatics and give a clean fermentation. After fermentation we rack off the yeast and store in a mixture of barrels and stainless steel tanks until the best lots are chosen for blending and bottling.

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