For our first foray into the Coal River Valley, we gratefully picked a very nice batch of Sauvignon with such perfect skins, we could not resist including them in the ferment.  Basket pressed, after 8 days maceration, into seasoned Francois barrels to finish sugars and malo over 10 months on fine lees. The aromas express themselves in a botanical, salivating way, inviting bold food pairing. Time to reconnect with Sauvignon.