The forward nose offers a profusion of aromas
reminiscent of Thai cuisine—ginger, mint, lime, lemongrass—as well as melon, peach, and fresh hay.


There is an
edge of acidity, essential to fine Sauvignon Blanc, but it is always kept surprisingly in check by the richness of the

Growing Conditions

As successful as our 2007 Sauvignon Blanc was—one publication listed it # 24 in the top 100 wines of
2008—I would have to say I am drawn even more to the 2008. It’s a little more forward and just seems to offer a
slightly higher level of excitement.


Bottling Date: February 10, 2009.


We continue to follow the winemaking strategy that began in 2003. Grapes arrive and proceed to the
press without any crushing, and the resulting juice ferments in stainless steel for roughly a month. We selected a
different yeast strain for each lot, both known to enhance the aromatics of the wine.

Fermentation: 40 days at 49º


Aging takes place for three
months in completely neutral puncheons—500 liter or 132 gallon barrels. The sur-lie aging adds a surprising
textural component. The raciness is balanced by the creaminess of the barrel aging. A reminder, however, there
is no new oak. The goal is to preserve the wonderful fresh fruit quality of the wine.


Very light straw in color with the slightest hint of green.