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From 13-14 year old vines, and SB clones 242 and 530 off their estate high density vineyard, this was whole cluster pressed, settled overnight, and then into a mix of 8% stainless, 7% 500L French oak, and 85% 4500L fourdre for native ferment. The wines remained in the vessels on lees for 5 months prior to blending and bottling. Bright and focused, with lemon peel, pith, and a streak of electricity on the snappy palate, carrying green apple, crunchy pear, and a slick of lees along to the saline finish. BC rarely excels with sauvignon blanc, but this is a shining example.