The base material comes from the granitic-clay soils of Leyda Valley, just inland from the Pacific Ocean coast. Due to the cooler vintage conditions, the harvest was delayed beyond the usual date, resulting in higher acidity, a tauter structure and even brighter freshness in the wine. In the cellar, cold soaking is followed by reductive fermentation to preserve the vibrant varietal character. Cut grass, ripe tropical fruit and a salty-mineral finish – a pure, expressive New World Sauvignon Blanc.