The tropical fruit flavor of guava and papaya are derived from our Oakville and Calistoga estate vineyards, while fresh, crisp minerality is a classic Sonoma County expression of the grape. In the cellar, we keep each Sauvignon Blanc vineyard lot separate and use a variety of fermentation vessels—from stainless steel barrels to concrete eggs and neutral oak—to add depth and richness to the wine. When these unique lots are blended together, the result is a complex and nuanced Sauvignon Blanc that delights the palate.
Notes from the Vineyard
The mild and dry winter of 2020 led to an early budbreak for our Sauvignon Blanc vines. Agreeable weather continued throughout the spring and created ideal conditions for fruit set and the development of small, concentrated berries. June and July were warm but without extreme temperatures—perfect for ripening. August brought a heat wave that accelerated the end of the ripening period, and we began picking our Calistoga Estate Vineyard with its ripe tropical fruit flavors on August 14. The Oakville Estate Vineyard followed suit three days later, and fruit from the Healdsburg Estate Vineyard began rolling into the winery two days after that. Despite hot weather elsewhere in the region, our Merino Estate Vineyard stayed cool, allowing us to keep grapes on the vine until the first week of September to develop complex layers of fruit and minerality. Across these four vineyard sites, the 2020 growing season yielded an impeccable balance of freshness and opulence that we strive for in Sauvignon Blanc.