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 combination of neutral Kongsgaard barrels and stainless steel barrels. We made a strong SO2 addition at the beginning to inhibit malolactic fermentation, but then never again. The wine then aged absolutely undisturbed in these barrels for 33 months.
Only 200 bottles.