Harvesting the fruit at different stages of ripeness, known as phased picking, played a critical role in producing the 2013 Fig Tree Vineyard Sauvignon Blanc. Picking began when the fruit reached 21.5 to 22 Brix and continued until the sugar levels reached a maximum of 24 Brix. That assured the wine would exhibit tropical fruit as well as grassy notes. A mix of whole cluster and destemmed fruit was used and skin contact was kept short, no more than two to three hours. Fermentations began in stainless steel and then roughly half of the juice was pumped to barrel to complete. The wine was aged on the lees in stainless steel, neutral French oak and acacia wood barrels for four months, adding a beautiful texture to the wine. Inhale the aromas, sip a bit of this Sauvignon Blanc and you'll notice an interesting quality. Figs perhaps? But what's most apparent is its roundness and richness, the result of picking the fruit a little riper in 2013 and using about a third Musque clone Sauvignon Blanc. There's a touch of grassiness on the nose, giving way to pineapple, melon and lime notes that carry through to the palate. The youthful, firm acidity is there on the end but softens with time in the glass. You might also notice a mineral note in the Fig Tree, something you don't customarily find in California Sauvignon Blanc.