Our single-acre of Sauvignon Blanc lies at 800 feet of elevation at the east end of the ranch, just as it drops away to Lake Hennessey, with Pritchard Hill rising from the opposite bank.  It has the shallowest, sandiest, thinnest soils of all our vineyards.  The wine coming from the block shows a classic, old world balance among fruit, acid, and an underlying minerality.  In 2025 we picked by hand on September 8, pressed straight to neutral barrel, let wild, native yeasts do the fermenting, left the wine on the lees for six months (without malolactic fermentation), and bottled in April, 2026.