Aromas of apricot, white peach, and a hint of guava. Medium body with bright acidity and a beautiful creaminess from  partial secondary fermentation.  Ideal pairings include Baja fish tacos with guacamole or a light pasta with lime vinaigrette.

Harvested at night, whole cluster pressed, then cold fermented for 21 days to preserve fruit aromas and acidity. 50% barrel fermented, 50% stainless steel partial secondary fermentation gives the wine a slight creaminess.

Sauvignon Blanc is native to France, where it is grown both in the Loire Valley and Bordeaux. Wines made from this
grape are typically high in acid and mostly made dry. This variety is often blended with Semillon, as in Bordeaux, to
soften the acidity. Sauvignon Blanc wines tend to express aromas and flavors of grass, grapefruit, melon, flint,
toast, and smoke when oak-aged.