Revisiting old world techniques and combining them with modern winemaking has encouraged us to ferment and age our Sauvignon Blanc “Sur Lie” for 18 months in concrete egg-shaped tanks. Stunning brightness, pale golden straw in color. This vintage has a beautiful bouquet of crisp citrus zest, ripe melon, and subtle herbal notes on the nose. The palate is crisp and lively with a touch of minerality from the concrete eggs, adding an intriguing layer of complexity.