Our Sauvignon Blanc shows a sense of place from outstanding vineyards in the Rutherford American Viticultural Area (AVA), with the majority from our own vineyards. This appellation, in the geographic center of Napa Valley, is outstanding for Sauvignon Blanc and Semillon. Each block was picked at its peak maturity and fermented separately to increase complexity.
We pressed the grapes in whole clusters and then fermented the juice in a combination of stainless steel tanks (60 percent) and small barrels (40 percent). The tank-fermented wine captured Sauvignon Blanc’s lively fruit expression, while the barrel-fermented portion gave the wine greater lees contact during sur lie aging. Most of the barrels were stainless steel, however we fermented seven percent of the wine in new French oak barrels for complexity.
Stirring (bâtonnage) during six months of sur lie aging developed the wine’s silky texture.