Nick and Andy at Peay Vineyards wanted to make crisp, minerally, zippy Sauvignon Blanc but their vineyard sites were too cold for the grape. Enter Bob Hopkins and his parcels of 40 year old vines. This is not the Bordeaux style of Sauvignon Blanc that winemaker Vanessa Wong made when she worked at Peter Michael. On the contrary, the grapes are picked to capture the citrus and chalky side of Sauvignon Blanc. It is tank fermented to retain acidity and freshness and bottled in the January following the vintage.