"Our Sauvignon Blanc blocks planted on ancient creek-beds and growing with an almost feral unruliness take a while to harvest, so we started there in the third week of August and continued on for each of the next four days. The wine sees a brief maceration on the skins before being fermented in 85% stainless steel tanks and 15% french oak barrel. The result of this straightforward process is a focused, refreshing wine with intense natural acidity, its sharper edges rounded out by the barrel-fermented portion. The nose shows generous lemon peel, lemongrass, just-ripe tropical fruit and a subtle herbal element of cut orchard-grass and wild thyme. Rich, lemon-oil acidity carries the palate, with mineral accents of oyster shell before a quenching, pure finish. "-Winery