Julie Johnson works with fruit from organically farmed vineyard (not certified) on Sonoma Mountain for this lovely wine. Fermented in a combination of stainless and older French oak with native yeasts, 5 months on the lees. The aproach gives is a bit more richness mid-palate, and tomes down the grassy, grapefruit notes so often evident in Sauvignon Blanc. We love those wines too, but a stylistic change of pace is nice. 336 cases produced.