Perfect Sauvignon Blanc clusters were pressed, settled and allowed to start fermentation with native yeast. We kept the fermentation cool and long, lasting over twenty-four days. Malo-lactic fermentation was immediately arrested and the wine went to two concrete eggs. The remainder went neutral French oak for three months of aging in its own lees. The wine has a light bright straw color with aromas of fig, dried hay, bay laurel and pear. This Sauvignon Blanc completely fills the pallet with mouth-watering savory flavors of crisp acidity, wet stones, fig and guava. The freshness keeps you going back for more and the extraordinary long finish is all bright just picked summer fruits.