Growing Conditions
The grapes for this wine come exclusively from our Mary’s Vineyard in Calistoga, our first vineyard named for a family member. When we purchased it, it was planted to Cabernet Sauvignon, which we replanted to two clones of Sauvignon Blanc in the 1990s: Clone 1, for its structure and palate, and Musqué, for its aromatics and flavors. These vines are among the oldest plantings of Sauvignon Blanc in Napa Valley, and are certified organic, dry farmed and low yielding (approximately 2.5 acres/ton), and offer a beautiful expression of old-vine Sauvignon Blanc: vibrant, aromatic, concentrated and complex.
Winemaking
The grapes are hand harvested late at night to ensure bright acidity and a vibrant fruit profile. Each clone is picked individually in small lots at optimal ripeness. In the winery, the fruit is slowly and gently whole-cluster pressed to preserve the varietal's natural acidity. The juice undergoes cold stabulation, then is barrel fermented and aged on the lees for 10 months: the Clone 1 in a mix of used French oak and new Austrian oak with a light, long toast profile, and the Sauvignon Musqué in stainless-steel barrels. This combination maintains the freshness and personality of the vineyard, and we select our favorite barrels to create the final blend.
