Harvested by hand in the cool of the early morning, whole clusters of old vine Sauvignon Blanc from Andy Beckstoffer’s “Melrose Vineyard” are carefully sorted and delicately pressed. The juice is cooled for a low and slow fermentation, preserving its bright acidity and breezy aroma. Elegant body and structure are built in barrel, aged for six months in neutral French oak.

Beautiful, bright, bursting with scents of fresh cut grass, crisp honeydew, and just a touch of green apple. Delicate, but not diminutive, pair with spicy ceviche or rémou- lade-topped calamari.