This partially barrel-fermented Sauvignon Blanc is made using grapes sourced from the Stags Leap, Oakville and Rutherford areas. The warm yet still temperate growing conditions produce fully ripe grapes which result in a full-bodied almost creamy textured wine with pronounced aromas of jasmine and orange blossom, citrus and tropical fruit such as lime and lychee, honey with subtle oak nuances on the palate.