Nick and Vanessa met Bob Hopkins a few years ago at an Integrated Pest Management class. As organic farmers you attend these classes to know how to attract beneficial pests that will combat nasty insects in the vineyard. That way you can avoid pesticides. Nick took a shine to Bob and mentioned that his brother wanted to make crisp, minerally, zippy Sauvignon Blanc, but, of course, we cannot grow Sauvignon Blanc at our very cold estate vineyard. Bob was kind enough to offer us Sauvignon Blanc from his blocks of 40 year old vines. And the result is delicious. This is not the Bordeaux style of Sauvignon Blanc that Vanessa made when she was winemaker at Peter Michael. On the contrary, the grapes are picked to capture the citrus and chalky side of Sauvignon Blanc. It is tank fermented to retain acidity and freshness and bottled in the January following the vintage.