22018 Sauvignon Blanc, Méthod Béton 
Napa Valley, Los Carneros

2018 Sauvignon Blanc, Méthode Béton 

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91 Points

Wine Advocate

91 Points

James Suckling

Winemaker's Notes

Fermented entirely in concrete eggs (what we call Méthode Béton) and aged for 11 months on the lees, this 2018 Sauvignon Blanc is a densely perfumed and richly textured style. The concrete fermentation retains varietal purity; hibiscus, gooseberry, lemongrass and grapefruit notes, while building in palate complexity, with a softer, rounder somewhat creamier texture from the extended lees aging. The wine captures the cool character and freshness of the 2018 growing season, wrapped in a fuller bodied, more luminous version of Sauvignon Blanc.

Technical Data

Special Designation: Small Lot
Vineyard Designation: Napa Valley, Los Carneros
Harvest Date: September 29, 2018
Fermentation: 28 days
Aging: 11 months in concrete (béton) eggs
Wine Composition: 100% Sauvignon Blanc
Barrels Produced: 15
pH: 3.29
Alcohol: 13.8%
Acid: 6.8g/L