I find this wine one of the most intriguing and exotic Sauvignons
that I have made. Curiously enough, it was slow to reveal all its charms.


The nose is wild! Exotic and forward
aromas of honeysuckle, vanilla, tangerine, lemongrass, and tropical fruits leap from the glass. A floral element
emerges as well.

Growing Conditions

2010 was one of the most intriguing and unusual vintages in my 30-year career in Napa Valley. The
coolest summer in decades was followed by scorching heat in August. As a result, some clusters shriveled and
yields were down 10 to 15%. On the positive side, a cool, long growing season allowed great flavor development
at lower sugars and wines that tend toward more elegance. This was, in fact, the latest we ever began our
Sauvignon Blanc harvest.


We continue to follow the winemaking strategy begun in 2003. Grapes proceed to the press without any
crushing, and the resulting juice ferments in stainless steel for roughly a month. We select a yeast strain known
to enhance the aromatics of the wine. We did, however, make an adjustment in 2010 to our typical procedure.

Fermentation: 18 days at 50º


Rather than age the entire lot sur-lie in old puncheons as in previous vintages, only 20% received that treatment.
We felt the wine already had sufficient richness of flavor and texture.

80% Stainless Steel and 20% Neutral puncheons.


Our 2010 is pale straw in appearance.

Food Pairing

Despite the rich impression, appropriate acid and minerality sustain wonderful balance in the
wine. This wine is a definite crowd-pleaser.