Winemaker Marcia Torres Forno is known for her expertise in the “wine kitchen,” creating beautifully aromatic wine while using a bunch of different fermentation vessels. For this 100% Sauvignon Blanc blend, she sourced half from the Knight’s Valley for bright citrus aromas; a quarter from Alexander Mountain for minerality and texture; and a quarter from Bennett Valley for elegance and generous fruit. Each component was fermented separately in concrete, stainless steel and neutral French oak, then aged on the lees for beautiful texture and complex aromas. A symphony of elderflower, fresh quince, pepper and Granny Smith apples rises from the glass. Intense flavors of sweet white melon, river rocks, citrus and lemon grass are interlaced with bright acidity, driving to a long finish.