The grapes were sourced from two vineyards, both organically farmed. Our own Atrea Ranch is planted to Sauvignon Musque, which grapes add subtle melon notes and backbone to the blend. The dry-farmed Lolonis Vineyard, planted in 1945 and recognized as the oldest Sauvignon Blanc in California, provides the minerality and austerity we strive for in our rendition of Sauvignon Blanc.
The harvest of 2016 was almost a mirror image of 2015, with virtually identical harvest dates. Harvest was preceded by an even growing season that was unmarred by excessive heat or cold spikes. Rainfall was still significantly below average, but certainly adequate for our dry-farmed Sauvignon Blanc, which loves the stress of low precipitation years. The grapes were hand-picked, whole cluster pressed, and barrel fermented in neutral Burgundian barrels. The wine did not undergo malolactic fermentation. The juice remained on the lees, with bi-weekly batonnage, for three months.
The 2016 stays true to our goal of producing a "serious" Sauvignon Blanc. Pale lemon, the aromatics exude old vine character, with lime zest, wet steel and a briny, oyster shell note. The palate is chiseled and zesty, with the addition of Musque and lees contact adding weight to the nervy core.
Food Pairing Notes
Virtually any seafood on the half shell or mild white fish would be an ideal pairing with this Sauvignon Blanc. During the summer months, when fresh aromatic herbs like basil are abundant, pair our Sauvignon Blanc with grilled fish with a garlicky pesto.