Based on old vines that Bob Hopkins planted in 1976 along with fruit from a neighboring parcel planted in 1991, this is tense and needs decanting. Barrel fermentation in neutral oak gives the old-vine fruit room to expand into a briny shrimp-broth richness that’s focused by taut acidity, freshness emerging in aromas of pink grapefruit and rose petals. It’s a sauvignon with concentration and flavor depth, poised to expand with another two or three years of age. (300 cases)