Jenny Wagner believes the key to creating a truly unique expression of California Sauvignon Blanc begins in the vineyards. A variety of effective methods were taken to decrease crop production for higher quality wine, including bloom brushing, root pruning and deficit irrigation.
In Jenny Wagner's opinion, Sauvignon Blanc runs the risk of being overly herbaceous, overly oaked, or simply one-dimensional. She feels a good Sauvignon Blanc should have natural firm acidity, crisp fruit and bright minerality, like that of a wet stone - a style of Sauvignon Blanc that can be enjoyed on its own as an aperitif or paired with a wide variety of food. Inspired by the idea that less is more, this wine is more minerality-driven than fruit-driven. Not grassy or overly ripe, it features delicate fruit flavors and steely, mineral notes. Starting with the 2019 vintage, these grapes come from Napa Valley and Suisun Valley, a "hidden gem" only 30 minutes from Napa that shares a similar maritime climate. In both regions, we harvest the fruit at just the right moment to achieve both firm acidity and low alcohol. Bottled using a Guala twist top in lieu of cork.
The color of golden silk, this wine offers scents of barely ripened nectarine and honeydew, layered with citrus blossom and a savory Meyer-lemon scone. A mineral character distinguishes the nose, which evokes the freshness of an early-morning mist. Entry is light and lean, then the palate brightens and expands as the flavor of juicy lemon emerges but never overpowers. Vibrant acidity carries through to the finish, which brings a refreshing crispness and the lingering impression of wet stone.