We fermented the first 80% of our 2018 Sauvignon Blanc in stainless steel at very cold temperatures to preserve delightfully fresh and exotic aromas of lychee fruit, guava and lemongrass, plus an alluring note of wet stone, all complimented by honeysuckle and tangerine from a splash of Viognier in our final blend. Additional flavors of white peach, ripe pear and lingering lime round out the palate experience. The remaining 20% was barrel-fermented at warmer temperatures, producing a beautiful texture to envelop the vibrant acidity and make for a balanced and richly satisfying sip from start to finish. Sauvignon Blanc offers a fun and dramatic example of wine and food coming together to make each other better. Fruits de mer is a perfect place to start, from scallops, prawns, clams and mussels to just about any sushi, grilled whitefish or a nice petrale sole sautéed in butter, lemon and capers. A little spice also plays wonderfully well such as Thai, Vietnamese and Mexican fare. For warm evenings out on the porch, a tomato basil panzanella or anything topped with a tropical fruit salsa will hit the right notes.