100% juice-fermented Sauvignon Blanc from the Farina vineyard on an east-facing hillside on Sonoma Mountain, made exclusively from the fruit on the very rocky top of the hillside. 

The wine was stomped by foot without any destemming, pressed gently and quickly, and fermented in a single stainless steel tank. We made a strong SO2 addition at the beginning to inhibit malolactic fermentation, but then never again. The wine then aged  undisturbed in the tank for 21 months.

This is one of my favorite vintages of this wine, with the power that comes from exceptional ripeness, but the high acid and noble structure that comes from the dry, rocky soil. This is probably the last vintage of this wine and will last for years.