The Wine
The wine shows green apple, lemon grass, honey dew melon, vanilla, and toast on the nose. The barrel component broadens the mouth and adds weight to the mid palate.

The Winemaking
18% barrel fermented in new Hungarian oak. Sur lie aged for 8 months. The tank fermented portion was fermented near 50°F to create bright fruit esters.

The Vineyard
Pope Valley is a fantastic location for producing ripe Sauvignon Blanc perfect for barrel fermentation.