A flinty, crisp reflection of California sauvignon blanc. Aromas of kiwi, cherry blossom, and Bosc pear with hints of fresh bay leaf and raw walnut. Deftly balanced citrus, white cherry, and melon leading to a crisp finish of lemon rind and white grapefruit. Sandy clay soils planted with the Musqué clone of SB. High sand content naturally reduces vigor of the vines and leads to good complexity. Whole-bunch pressed with no SO2. Native fermentation in a mix of neutral oak and a new, steam-bent French oak cigar barrel. No bâtonnage. Full MLF. Aged on lees for 7 months. Farmed by Tom Morgan and his family in Contra Costa County.
Fresh Oysters, Cheese, Seafood Risotto, Salads, Asian Cuisine
Bosc Pear, Melon, Floral, Grapefruit Peel, Walnut
8 months in steam-bent Atelier cigar and neutral French oak
"This is a really cool wine! My first thought on the nose was that it smelled like a Southern Burgundy Chardonnay--a great surprise for this Old World wine lover! It has an excellent, long finish. This feels more serious to me than most Sauvignon Blancs, and was just delicious."