The 2015 growing season in Napa Valley started out with unseasonably warm temperatures in the late winter and early spring. This resulted in an early bud break and bloom. Colder temperatures in May (during the peak of bloom) caused uneven fruit set, which ultimately resulted in a much smaller crop in 2015. While the ongoing drought was of great concern to farmers around California, the Napa Valley received 75% of normal rainfall for the water year We picked our Sauvignon Blanc on August 25th. Bud break happened in mid March, bloom in May and veraison in July. Tonnage was light with beautiful full clusters. We processed our fruit by pressing whole clusters to maximize the delicate flavor of the berry and minimize any bitter notes. Once pressed, the juice is settled for 24 hours and then racked off the sediment into our Concrete Eggs for fermentation and Sur Lie aging. Tasted at “Cellar Temperature”, fresh tropical notes on the nose of guava, papaya and zest of Meyer lemon peel. The fresh aromas translate on the palate to crisp fruit flavors, without the acidity being too assertive. The finish is full of ripe, rich fruit flavors with the guava playing the major roll in this wonderful food wine.