The summer of 2013 marked the warmest summer on record for us here in the Walla Walla Valley. Spring was cool and moist, as is typical here, with bud break occurring right on time in mid-April. Once it started warming up, it didn’t stop- our thermometers rose over 100 degrees quite often! The first week of September brought relief: dramatically cooler days and nights which allowed for the development of our trademark Walla Walla Valley acidity. Harvest began around the same time, with the cooler temperatures allowing us to finish right on schedule at the end of October.

Our first-ever offering of Sauvignon Blanc immediately entices you with aromas of lemon grass, orange peel, honeydew melon and notes of the tropics.

The tropical elements satiate the palate, alluding to ripe, fleshy guava and papaya mingling with juicy melon. Rich and luxurious, the developed mouthfeel introduces itself with a chalky minerality and leaves you with lingering, mouthwatering acidity.

30% Concrete Egg, 20% Stainless Steel, 50% Used French Oak

Vineyard: 54% Seven Hills Vineyard, 46% Les Collines

February 17, 2014