The Pedroncelli family has called Sonoma county home since 1927. They have been making wine for four generations. Dry Creek Valley has a great pedigree for growing and developing great fruit characteristics as well as bright acidity in Sauvignon Blanc. Two vineyards were sourced for this vintage: the estate vineyards as well as Kay Wood’s. Each vineyard’s microclimate combines sun, soil and fog to retain ripe fruit and crisp flavor. Add these components to the special care and attention from the vineyard crew and the resulting wine is a wonderful reflection of terroir – wherein the sum is greater than the parts. After destemming pressing, the juice goes to stainless steel fermenting tanks to cold soak for 24/48 hours. Inoculated with selected yeast and slow fermentation at about 58F in stainless steel tanks completes the process. The wine is bottled a few months after harvest without oak aging or malolactic fermentation. Tasting Notes: Brightly aromatic and very varietally correct-true to the Sauvignon Blanc grape. The clean and fresh flavors are layered with pear, Meyer lemon and tropical fruits. Our Sauvignon Blanc is crisp with notes of citrus, green apple, grass and a touch of minerality. The finish is quite refreshing.