Composition: 100% Sauvignon Blanc

Tasting Notes:  Bursts of intense tropicals flavors such as papaya, guava, and passionfruit build in the nose with even the smallest swirl.  On the palate, the texture is silky and introduces noticeable pineapple, ripe mango, kiwi, and a touch of bright fingerlime acidity to round out the finish.  The additional acid behind the body makes for going back to the glass again and again.

Pairings:  The versatility of this sauvignon blanc is endless: oysters, Vietnamese pho & spring rolls, Scottish smoked salmon, pasta Primavera, arugala & goat cheese salad, and anything tempura fried.

Winemaking: The fruit is picked in early mornings over a few weeks to ensure everything is cold through fermentation.  The mostly free run juice is kept from oxygen exposure in order to preserve the fresh fruit character and to avoid tannins.

Winemaker: Rob McDonald - Rob and Kat met in Australia when Kat left California for an opportunity working with a brewery took her from home.  Three years later, Kat returned to the United States with Rob soon to follow.  They founded an import group to bring many of their favorite Australian producers to the United States, Kat would attend law school, and they would plant many a vine to pursue making their own wines.  Their parent portfolio holding, Art+Farm Wine, was founded in 2005 and they have been making wine ever since.