The wine aged on its lees with weekly battonage, resulting in an aromatic white that offers notes of green apple, Meyer lemon, peach blossom, pineapple and lychee. Crisp acids and nuanced mineral undertones keep it all in balance.
(92% Sauvignon Blanc/6% Semillon/2% Sauvignon Vert). Grapes from a vineyard in the southeastern hills of Napa Valley, a cool climate parcel on the east side of Napa, and a plot in eastern Rutherford were hand-picked at night to preserve freshness and acidity. In addition a vineyard in Chiles Valley, in eastern Napa, provides tropical Sauvignon Blanc and old vine Sauvignon Vert . Some of the fruit was whole cluster pressed while the remainder macerated for 6-12 hours before pressing. The must was cold fermented in 58% stainless steel tanks, 35% neutral French oak barrels and 7% concrete eggs and malolactic was blocked.