Relying on naturally-occurring yeasts, we fermented 80% of the grapes in 900-gallon French oak casks, called foudres, with the remainder in previously-used small French oak barrels. We then aged the wine six months on its lees (the spent yeast) in neutral barrels. The cool growing season produced crisp, yet rich, flavors of lychee, jalapeño and white pepper that are perfect with a wide range of food, including green salad topped by Chèvre cheese, grilled seafood, and spicy Mexican or Asian cuisine.
Wine Spectator 87 Points
Exotic aromatics of roasted red bell pepper and rose water lead to a light body, with tangy lemon and orange notes, followed by fresh herb flavors on the finish. Drink now. 12,791 cases made.–MW
International Wine Cellar 90 Points
Bright, pale yellow. Bracing, slightly raw aromas of lemon peel, grapefruit and pepper. Then surprisingly supple following the nose, with a dense, tactile lemony flavor intensified by sound acidity. Vibrant, very dry and delicate sauvignon blanc with excellent length.-ST