The grapes for our Sauvignon Blanc come from the Lovall Valley, a hidden gem nestled in the Mayacamas Mountains straddling the border of Napa and Sonoma Counties. The elevation (650 feet), the clay-loam and ancient marine soils, and the area’s coldest temperatures provide ideal conditions for growing Sauvignon Blanc.
Grapes were picked at night, brought to the winery and whole cluster pressed, and given four hours of skin contact, then cold settled for 24 to 48 hours. Grapes were barrel fermented in one-third new French oak, one-third in neutral oak, and one-third in stainless steel barrels. The combination of fermentation vessels allowed 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 May.