Our friend Tegan Passalacqua helped us to find a brilliant new vineyard to replace the Farina vineyard that we used for the Prince and LSB for 15 years-- we lost the vineyard when we could not make wine from it in the pandemic. He showed us the Oleta Vineyard-- a remarkable own-rooted Sauvignon Blanc vineyard at 2000 feet of altitude, in the Sierra Foothills. The Sauvignon is planted on granite talus, the rocky tailings of a 19th-century gold mine at the top of the hill. We knew the vineyard was good, mayb even great-- but could it make these wines?

Yes. This new vineyard excels. In order to make this wine, we foot treaded the clusters and pressed them gently. We added SO2 to the juice and fermented the wine in a single 500 liter neutral oak puncheon. We kept the puncheon topped and racked the wine once-- for bottling in May of 2025. 

The resulting wine is strong, idiosyncratic, and a worthy successor to our many Friulano-admiring wines of 2000s.

We made a 240 bottles of this wine.