Description

Our original wine, all sourced from a vineyard in the deep east bay delta land, out past Antioch and a recent BART extension, and planted in the wind-blown sand of Oakley and Knightsen. Warm, often hot days, and evenings cooled by regular winds from Suisun Bay and the delta confluence of the Sacramento and San Joaquin rivers, make for an early sauvignon blanc harvest in northern California. In 2019 we picked once on August 6th, and again on August 14th. The vines were planted in the early 1990s, and our block is farmed without synthetic chemicals.
At the winery, the grapes were tread under foot and left to soak shortly before going in the press. After about a week the wine was racked to neutral French oak, and a single used acacia barrel. A small portion of the wine was also fermented and raised in a plastic flex tank. No inoculations, nor blocking of malolactic fermentation. We added a small amount of sulfur (25ppm) when the different lots were combined, roughly six weeks before bottling