The 2008 Sauvignon blanc expresses the intense and exotic fruit character of the variety and is ripe, complex and mouth filling on the palate. In the vineyards we carefully manage the vine canopy to expose the fruit to filtered sunlight. This is achieved by careful hand leaf removal in the fruit zone combined with cluster thinning. The result is both fully and evenly ripened grapes. This wine is a blend of nine different clones of Sauvignon blanc and two clones of Sauvignon gris grown on the Estate. Sauvignon gris' ripe stone fruit flavors plus its weight and texture provide a pleasing counterpoint to the more bright tropical and citrus aspects of the other Sauvignon blanc clones. f Throughout harvest and vinification exposure to air is minimized. One third of the lots are given skin contact before pressing. This increases the concentration of the aromatic compounds associated with the intense aromas of passion fruit and grapefruit. The wine is entirely barrel fermented in a combination of small French oak and stainless steel barrels. Although primarily fermented with native yeast, the skin-contact lots were inoculated with strains of yeast which assist in the release of the ripe aromatic compounds of this variety. f Bâtonnage, or lees stirring, continues regularly during and after fermentation to add a soft creamy element to the texture of the wine. After nine months in the barrel various lots were blended and then bottled without filtration. f This wine has an abundance of tropical and citrus elements on the nose and palate. It has a lush yet balanced texture and a hint of minerality which make it appropriate as an appetizer or as a versatile accompaniment to a wide variety of light appetizers or entrées.