Lively aromas of pineapple and honeydew melon mingle with white peach and guava. Medium-bodied with bright acidity, this Sauvignon Blanc is rounded out by a gentle creaminess from partial secondary fermentation. Meyer lemon and ruby grapefruit bring a zesty, refreshing finish.

Suggested Pairings: Pizza Margherita, chicken salad, or lemongrass shrimp skewers.

Harvested at night, whole cluster pressed, then cold fermented for 21 days to preserve fruit aromas and acidity. 50% barrel fermented, 50% stainless steel partial secondary fermentation gives the wine a slight creaminess. Sauvignon Blanc is native to France, where it is grown both in the Loire Valley and Bordeaux. Wines made from this grape are typically high in acid and mostly made dry. This variety is often blended with Semillon, as in Bordeaux, to soften the acidity. Sauvignon Blanc wines tend to express aromas and flavors of grass, grapefruit, melon, flint, toast, and smoke when oak-aged.