100% Sauvignon Blanc from the rocky Farina vineyard on Sonoma Mountain.
We need to figure out how to celebrate this wine more! The wine has the capacity to be immediately stunning and long-lived in every single vintage. In 2015, the wine took more than a year to ferment again. It was only 3 weeks before the scheduled bottling that we decided to include it. Even on July 1, it was still too far from finished to bottle! But then somehow, magically and invisibly, the wine finished fermentation and became clear in the month that we left it alone.
For the first time ever, we began to involve skin-maceration in the making of this wine. This year, we foot-treaded the fruit on harvest day and let it macerate in the cool for 48 hours before fermentation started, and then pressed it quickly and gently. No sensible tannin passed into the juice; in fact, even we cannot trace the effect of the skins. The wine is deep and long, with a kind of smoky minerality. We think that it will age superbly.