Age-ability may not be the first thing that comes to mind when thinking of Sauvignon Blanc, but when left to evolve, this Bordeaux-style wine shows a roundness that gently offsets the crisp acidity of the noble grape.

"2023 was a historically cool vintage. Winter and early spring delivered plenty of rain, and cool soil temperatures led to a later-than-average budbreak. Summer continued to be mild and we harvested about two weeks later than average. After pressing whole cluster, we fermented and aged 52% in concrete eggs and 48% in neutral French oak. Lees were stirred weekly for the first half of the 10-month aging period. The finished wine is driven by citrus energy. Complexity is derived from our mix of six clones and two fermentation vessels, and palate weight comes from lees contact and a small portion of Semillon. Every sip is fresh and vividly layered like a springtime walk through the best kind of garden."