Cliff Lede sources Sauvignon Blanc primarily from an old vine vineyard in east Rutherford which is planted to a heritage Sauvignon Musqué clone (a deeper, more aromatic clone) and Sémillon which gives the wine a density and richness that recalls the style of white Bordeaux. Sauvignon Blanc and Semillon grapes from two other old vine vineyards in Calistoga, along with Sauvignon Vert from a vineyard planted in Chiles Valley in 1947, all combine to be part of the blend. With this 2016, Cliff is proud to also include his first estate fruit from the vineyard he planted in Calistoga which also has both Sauvignon and Sauvignon Musqué. Here is how the wine was made, “Approximately three-quarters of the fruit underwent gentle, whole-cluster pressing, and the remainder was destemmed before spending between six and twelve hours of skin contact prior to pressing. The juice was fermented in 54% mostly neutral French oak barrels, 41% stainless steel tanks, and 5% concrete eggs. All fermentations were conducted at cold temperatures to preserve the freshness of the fruit. Upon reaching dryness, the wine was aged on its lees and underwent daily or weekly battonnage.” We love the texture, weight and overall balance of this fleshy, tasty Sauvignon Blanc.