The 2013 Sauvignon Blanc fermented in stainless steel after being pressed without destemming and the wine matured in 300-liter French oak barrels (one third new, one third second use and one third, third use) in contact with the lees which were periodically stirred. The aromas are more about the lees and the barrel than the variety, with smoky and yeasty notes and a core of white and green fruit. The palate is medium-bodied, with creamy flavors and good acidity, again not terribly expressive of the grape. 8,000 bottles produced.