Owned and farmed by the Niven family, the Paragon Vineyard in the Edna Valley of California provides the grapes for this wine. Originally planted in 1973, these are most likely the oldest Sauvignon Blanc vines south of the North Coast. With the Pacifi c Ocean lying only fi ve miles to the west, its infl uence creates one of the longest growing seasons in the state. As in the cool climates of both France and New Zealand, the grapes leisurely ripen, creating fruit of structured minerality and good acid backbone.
Our winemaking team harvests at different levels of ripeness in order to achieve the ideal fi nished wine. One portion is picked a bit early; the higher acid and lower sugar in the berries bring a crisp citrus and slight herbal character. The middle portion is harvested at balanced ripeness, while the third is picked a little later in the season. The fruit in this last batch provides tropical notes and a round mouthfeel. Clusters are picked from different vineyard blocks at each of the three stages, and fermented separately. Stainless steel tanks provide the perfect environment, and the juice is kept very cool during fermentation, usually lasting fi ve to eight weeks. There is no oak infl uence or malo-lactic fermentation.
“A dynamic wine that showcases the union of cool climate farming and 46 year old pioneering vines. Most Sauvignon Blanc grown in California hails from warmer regions. However, our Tangent Sauvignon Blanc is grown 5.4 miles from the Pacifi c Ocean. It offers vibrant fl avors of zesty citrus, passionfruit and guava backed by bright acidity and chalky minerality. We like to think of it as the stylistic meeting point of Sauvignon Blancs from New Zealand and Sancerre. It’s crisp and fresh yet offers up balanced elegance.”