Starting with the 2006 Early Release Sauvignon Blanc, this wine is bright, fresh and floral, with racy acidity that calls out for a shellfish partner. The wine spends one month in fermentation at cool temperatures and then another month in stainless steel to stabilize and then it is out the door. The intent is to preserve the fresh fruit flavors that can become dulled by too much time in stainless steel or in bottle. Sort of a white version of a Beaujolais Nouveau if you will.