Palate

In the warm 2013 vintage, careful picking decisions and thoughtful winemaking
have resulted in a wine that balances enticing aromatics and mouthfilling richness with lovely
minerality and enough enlivening acidity to add focus and definition to the lush fruit. Golden fig,
apricot and honeysuckle notes from the sémillon combine with the sauvignon’s key lime and
gooseberry layers, and the muscadelle’s expressive jasmine aromas to create a complete and
compelling whole. Though beautiful and silky now, this is also a true cellar-worthy white.

Growing Conditions

Prior to a big cool down in the last several weeks of the growing season,
2013 was on track to be one of the hottest growing seasons in memory. Plenty of sunshine,
and a lack of any significant rain events, allowed us complete control over irrigation, which in
turn enabled us to fine tune crop size and fruit development.

Harvest

We harvested our Lonesome
Spring sauvignon Blanc on September 9th at 23.0˚ Brix, with the site’s muscadelle coming in
on September 13th at 24.2˚ Brix. Our old-vine sémillon from Rosebud Ranch was picked on
September 14th at 22.8˚, with the cooler Boushey Vineyard sémillon the last fruit picked on
September 23rd at 22.0º Brix.

Winemaking

Each small harvest was sorted by hand at the winery after hand picking and
vineyard sorting. To preserve acidity, fresh fruit and floral purity in the warmer 2013 vintage, all
of the grapes where whole-cluster pressed. To further preserve acidity
and varietal character, only 70% of the wine underwent malolactic fermentation, and the wine
was not cold stabilized. As a result, if stored exceedingly cold, it may shed natural tartaric
crystals.

Aging

Fermentations were done in both Nomblot concrete
tanks and old Bordeaux barrels, with aging on lees to enhance texture and aroma. The wine
was blended in the early summer from our best barrels and tank wine, and represents 35%
barrel aging and 65% concrete, with a very modest 3% new oak.