This was another fantastic year for Farina, the rocky, east-facing Sauvignon Blanc vineyard high up on Sonoma Mountain. The vineyard produced a third more fruit than it normally does-- and we were offered more rows by Joe Votek, who farms it. This allowed us to make the most LSB that we have ever made-- and to make Camilla for the first time since 2007. For reasons that I can barely divine, this wine often takes a year to ferment; sometimes more. We bottled the dry barrels of the wine as LSB in March, and have let the remaining barrels finish fermentation gently. They are now gradually reaching completion; the additional months in barrel and on the lees changes the character of the wine substantially: this wine is darker and less fresh than LSB, more broad, less etched. I have studied the 2007 wines carefully; the bottles of Camilla age better than the fresher LSB; in some ways, they take longer to show themselves.