Vintage: The string of near perfect vintages continued for the fifth year in 2016, with an early bud break and flowering followed by sunny days and relatively mild temperatures throughout the growing season. We were able to have almost all our grapes safely in the cellar before the valley’s first significant fall rainstorm arrived on October fourteenth.

Vineyard: We grow Sauvignon Blanc grapes in our American Canyon and Carneros vineyards in the southern tip of Napa Valley, near San Francisco Bay. The clay soils retain water, allowing us to dry farm and the coolness slows ripening and retains acidity, so the grapes develop a crisp liveliness that is impossible to achieve in warmer areas. About 80% of our Sauvignon Blanc is planted to the Musqué clone, which provides elegant floral aromatics. We farm all our vineyards naturally, without artificial pesticides or herbicides, and they are certified organic.

The Wine: Relying on naturally-occurring yeasts, we fermented 80% of the grapes in 900-gallon French oak casks, called foudres, with the remainder in previously-used small French oak barrels. We then aged the wine for six months on its lees (the spent yeast) in neutral barrels. On the nose, this wine exhibits notes of lemon rind and dried orange, with savory, sweet hints of dulce de leche. The palate is fresh with citrus, lemon zest and balanced acidity with a mouthwatering, long finish. Pair with pork loin, chicken or all by itself.