The evolution of our Sauvignon Blanc over the last decade demonstrates how important it is to adapt both viticulture and winemaking to the individual varietal. We used to grow Sauvignon Blanc in the same cool areas where we grow Chardonnay, but the resulting wine was too grassy for my taste. We shifted our vineyards further north into warmer microclimates of the Napa Valley and adjusted the trellising in a way that allowed aromas and flavors of stone fruit --- especially apricots --- citrus, quince and even lemongrass to come through clearly. Then, I showcased this fruit and layered the flavors by using two different fermentation techniques. Oak aging added a note of spicy clove and vanilla, and I'm very pleased with the results.