For Cuvée Sauvage, we start with our finest lots from cool Carneros. We don't add yeast—we just put the juice in barrels in a special corner of the cellar and wait. And wait. Unlike cultured yeasts, wild yeast comes in many strains, reflective of the vineyard terroir. They work in a relay, and as one strain finishes, another starts, each adding its own personality to the wine, giving layers of complexity to each lot —which is why we go to the extra effort of "going wild."
Each barrel has a distinct aroma and flavor profile. Thus, Cuvée Sauvage offers a unique opportunity to exercise the art of blending.