Napa Valley Sauvignon Blanc

Elizabeth Spencer sources fruit from Napa Valley's benchland sites, where volcanic soils and morning fog create the cool-night conditions that preserve acidity in Sauvignon Blanc. The winery ferments in stainless steel to retain the varietal's herbaceous and citrus character without oak influence—a deliberate choice that prioritizes terroir expression over wood texture.

The resulting wine carries the signature mineral spine of Napa's volcanic geology, with white-stone and grapefruit aromatics. Stainless fermentation locks in the wine's natural freshness, allowing the site's cool-climate signature to dominate the palate. This is Sauvignon Blanc built for food rather than standalone sipping, with enough structure to cut through rich preparations.

Drink within 2–3 years of vintage for optimal aromatic intensity and acidity.