Herbaceous notes of mustard grass and floral lemon blossom open to flavors of tropical fruit and tart green apple. Citrus undertones and a crisp minerality uplift a graceful, lingering finish.
The grapes for this Sauvignon Blanc were hand harvested, whole cluster pressed and settled overnight before sending to tank for fermentation. Wild yeast was used to add dimensionality and layers of flavor to the wine. After fermentation, the wine was racked off the primary lees and held cold until bottling.
Try alongside lemon-garlic shrimp skewers or an arugala salad topped with goat cheese.