This is the third year we have worked with this vineyard site just north of St. Helena, although we’ve been big fans of upvalley Sauvignon Blanc for years. The warmer days and cool nights are a great combination for allowing the fruit to fully ripen but still maintain a bright acidity. The fermented wine was transferred to French oak barrels and aged for 5 months prior to spring bottling. To maintain as much of the wines natural acidity as possible, the wine was not put through malolactic fermentation. We also incorporated 1/3 new French oak during barrel aging. This amount of oak really accentuates the fruit and adds a richness to the naturally crisp tone of this wine.

This wine has beautiful aromas of figs, pears, green apples with hints and vanilla oak notes. The mouthfeel has great vibrancy and freshness. It is expressing a combination of nice crisp acidity but also a richness of texture on the mid-palate. It is refreshing medium bodied wine with a vibrant citrus finish.