Low-yield sauvignon blanc grown along the Russian River. Notes of apricot and citrus are balanced with structure and depth, finishing with a note of sea salt.
Vinification: The fruit was destemmed and left on skins to macerate overnight to benefit from Sauvignon Blanc’s aromatics and structure. The juice was sent to stainless tank with some grape solids and allowed to ferment natively. Sometimes a-typical for SB this wine also went through native malolactic fermentation which contributes to a natural stability. The wine was racked off of fermentation lees at about 6 months, and once more before bottling. This wine was produced without any additions. Unfined, unfiltered, no sulfites.