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nectarine and a squeeze of apricot
and then put back into the cold room to soak on their skins for 48 hours before pressing
• Practicing Organic • 100% Sauvignon Blanc • Block 8 at Stolpman Vineyards as well as Ruben Solorzano’s vineyards throughout Santa Barbara County • Planted in 1999 • Limestone soils • Hand-harvested • Direct press prior to native yeast fermentation • Aged 3 months in 100% stainless steel tanks • 5
rich honey
Chenin Blanc, 'Die Agteros', Joostenberg brand_The Spanish Quarter nectarine and a squeeze of
