Our Sauvignon Blanc is barrel fermented in a selection of 10% new French oak, 80% used French oak and 10% stainless steel barrels. We build additional complexity by using a combination of specifically selected yeast strains as well as wild yeast, to ferment the wine in barrel. The yeast strains provide distinct aromatic, flavor and textural characters that give the wine its extra dimension. Of course, the most important component is the fruit. 50% comes from our friend’s the McDonnell’s in Rutherford and 50% from the Bentz Vineyard on Hardin Road in Pope Valley.