The 2017 Sauvignon Blanc offers up a zesty nose of lemon peel and yuzu over a core of green apples, freshly chopped herbs and wet pebbles. Medium-bodied, the palate delivers plenty of refreshing citrus and apple flavors, with a zippy backbone and white pepper-laced finish. 16,950 cases produced.

Made in a Bordeaux style, the 2013 Sauvignon Blanc is slightly austere, revealing notes of grapefruit and other citrus in a medium-bodied, less tropical and exotic style than the Fumé Blanc. It should be drunk over the next year.

The 2012 Sauvignon Blanc Dry Creek reveals the flinty, grapefruit, melon and fig side of Sauvignon, no herbaceousness, slightly steely minerality, and a medium-bodied, crisp finish. Drink it over the next year. Tel. (707) 433-1000

A solid Sauvignon Blanc, dry, crisp and rich, with lime, green apple, kiwi, green melon and sweet vanilla flavors. And then there’s that tangy minerality that makes it so racy. There’s no oak apparent anywhere, making the fruit star. What a great restaurant wine, and production was nearly 7,000 cases, making it relatively easy to find.——S.H.(4/1/2012)—— 90