There are a few wineries out here that charge $100 for Sauvignon Blanc while believing they have a world class wine because they put it in brand new oak barrels and have a fancy winery that makes you feel like you’re getting blown when you pull up and park in the pristine manicured parking lot and gardens. Hailing from their estate vineyard in Knights Valley, this no bullshit, super-extra-ultra-premium Sauvignon Blanc has the soul of a crisp, minerally, flinty, white Bordeaux with intense fruit and ripeness from our blazing California sun. The pressed juice was fermented in stainless steel and transferred to two year old neutral oak barrels where it remained in contact with the lees while aging. I think everyone would drink more Sauvignon Blanc if more Sauvignon Blanc tasted like this. You’ll find nuances of melon, lemon, kiwi, crisp pear, and a light spice, barely accented by a touch of French oak. This superb wine will pair with foods far better than the usual suspects, and with its brilliant acidity and loads of fruit, you could drink it with a steak.