This Sauvignon Blanc greets the senses with a vibrant nose of ripe Meyer lemon and orange blossom. The palate begins with a lush creaminess, echoing vanilla, before unfolding into a wave of tropical fruits—green mango, pineapple, and papaya. Yuzu and lemongrass intermingle, amplifying the bright acidity. A flinty mineral backbone adds depth, finely balanced by a hint of salinity. The finish is smooth and enduring, delicately laced with caramel. Its bright acidity and fresh fruit flavors will pair beautifully with freshly shucked oysters, swordfish steak or a salad of bitter greens and pears.
The 2023 growing season began with heavy winter rain, replenishing our reservoirs and lakes. Bud break was delayed due to a cooler than usual season, typically occurring once every 10 to 15 years. Despite this, we enjoyed a lengthy season with yields from average to 10% above average. With no disease pressure, increased soil water, and extended hang time, 2023 is destined to be legendary. Our vines thrived with healthy canopies, and the grapes ripened slowly, ensuring this “once-in-a-decade” vintage provided fruit that could perform at the apex of quality.
Our Napa Valley Sauvignon Blanc fruit was harvested from September 25th to October 6th.
Grapes were picked at night with dry ice added to the bins to minimize oxidation. Once brought to the winery, they were whole-cluster pressed in a reductive (without oxygen) method, then cold settled for 24 to 48 hours. The grapes were native yeast barrel-fermented in one-third new French oak, one-third neutral oak, and one-third stainless steel barrels. This combination of fermentation vessels allowed the bright fruit character to shine through while fully integrating complexity and texture. The wine did not undergo malolactic fermentation and was stirred every other week for four months prior to racking and bottling in late April. It was sterile filtered at bottling to maintain the wine’s vibrancy and prevent malolactic fermentation in the bottle
