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A 100 percent Sauvignon Blanc from a small lot in the northwestern section of the vineyard, planted in 2006. The grapes are harvested at full phenolic ripeness, but still with a high acidity (and there's no acidification taken place at Screaming Eagle since 2005). The juice is fermented in two small new French oak barrels, to a alcohol level of just above 14 percent.
The 2017 is a beautifully medium-bodied and vibrant release with exceptional balance of richness, texture and freshness. Redolent of pineapple, white peach, citrus peel, lemongrass and with hallmark honeysuckle scents, this would be a sublime pairing with sushi and sashimi.