This vintage of our estate Sauvignon Blanc was fermented entirely in an amphora vessel. Aroma:  Passionfruit, sweet mango, fragrant flowers, with traces of bell pepper, and guava. palate: Parfum, bubblegum, touch of vanillin and residual sugar that balances the acidity. This wine extends a softness and roundness from its time in the amphora and an uncharacteristically long finish for a Sauvignon Blanc.

SILVER MEDAL, 2026 SAN FRANCISCO CHRONICLE WINE COMPETITION

Class of 2025 Production Students:  Candice Aiston, Mayra Flores, Heather Anderson, Greg Deutelbaum, and Christine Kennedy.
Primary Instructors: Winemaking - Johnny Brose, Scott Dwyer; Viticulture - Bryan Berenguer