SB Presqu'ile

Every grape in this bottle comes from our estate — Marina sand and Garey sandy loam, farmed sustainably in one of the coolest, most fog-driven pockets of the Santa Maria Valley. The northeast-southwest row orientation pulls in the afternoon breeze and keeps things fresh through a long, slow growing season. This is a site that makes Sauvignon Blanc want to be precise.
 
In the cellar, we fermented across three vessels; concrete egg, stainless steel, and neutral oak, and each one does something different. Stainless holds the brightness and keeps the citrus alive. The concrete egg (which you might have spotted on a recent cave tour) adds texture and a kind of gentle movement to the wine. Neutral oak rounds the edges without leaving a fingerprint. Together they make something more interesting than any one vessel could on its own.
 
The result is dry, focused, and unmistakably coastal. Bright lime zest and green apple up front, followed by white flowers and a saline mineral note that traces back to the site. The acidity is real and it keeps everything lively from first sip to last.
 
Drink it cold. Drink it soon. It will be delicious with oysters, grilled fish, fresh chèvre, or nothing at all on a warm afternoon.

0.21 g/L RS · 100% estate fruit · Sustainable in practice