Aromas of honeysuckle and lemon curd, the flavors are imbued with freshness, most notable are fresh monk fruit and green grass leading to lime zest and crisp minerality.
While we lack the ancient limestone soils of the Loire, what we do have is a fault line that runs adjacent to our Sauvignon Blanc plantings. The eons of non-existential seismic activity have kicked up some really interesting mineral bands and incredibly unique profiles containing iron and flint.
Our 4-acre parcel with lower crop yields help retain flavor concentration. Whole cluster pressed, range of fermentation temperatures, 95% stainless steel fermented, 5% barrel fermented.
To enhance the inherent complexity of our Faultline Ranch, we employed a variety of techniques, including whole cluster press, maceration, three different yeasts, a range of fermentation temperatures, 5% was barrel fermented.