From our single-acre Sunninghill block at 800 feet of elevation, the 2023 growing season was moderate and consistent through harvest and fermentation, giving us a Sauvignon Blanc Diana describes as “… gorgeous … with a beautiful bouquet of orange blossoms and shortbread … silky and full, with bouncy flavors of citrus rind and lemon drops.”  The fruit was picked by hand on September 8, 2023 – late for this block – pressed  straight to barrel, fermented to dryness by wild, native yeasts, aged on the lees for six months in neutral oak and stainless steel barrels (without malolactic fermentation), 100% Sauvignon Blanc, bottled in April, 2024.  112 cases produced.