A mineral-driven sauvignon blanc from vines tended with organic and biodynamic methods. Fermented with wild yeast and work in the cellar based on the lunar calendar. A wonderful assortment of zesty citrus, pineapple, ripe pear, dense mineral, and dried herbs to inspire the nose and palate.
Nice floral and fruity nose with great minerality on the palate and a nice long finish. Tasted June 2013.