100% skin-fermented Sauvignon Blanc from the Farina vineyard on an east-facing hillside on Sonoma Mountain. 

Beginning in 2018, we included fruit from the very rocky top of the hillside. This fruit is more intense, severe, tannic, and perfumed than the somewhat softer fruit from the bottom of the hill that had previously gone into the Prince alone. 

The wine was stomped by foot without any destemming, fermented in contact with the skins and stems for about 14 days, drained and pressed and put down to neutral Kongsgaard barrels without SO2. The wine then aged absolutely undisturbed in these barrels for 32 months.

The wine will be bottled in June 2021 without SO2 addition.