Our Headliner!

This wine marks our first to make a debut on Broadway! This means only one thing: it deserves its own Marquee!

This dry Sauvignon Blanc has notes of citrus and honeysuckle, backed with minerally undertones, making it a true showstopper! This “Sauvy B” definitely earned top billing!

This performance is dedicated to all the people who deserve their name up in lights.

TASTING PROFILE

The 2024 Sauvignon Blanc presents a luminous pale straw hue. On the nose, it offers an enticing bouquet of citrus blossoms, and notes of tropical fruit. The palate is lively, robust, and refreshing, showcasing flavors of Meyer lemon, white peach, and a touch of minerality. A crisp acidity leads to a clean, invigorating finish, making it an ideal companion for a variety of dishes or enjoyable on its own.

$25

DIRECTORS NOTES
Blend: 100% Sauvignon Blanc
Appelation: North Coast, California
Farming Practice: Organically Farmed
Cases Produced: 600
Alcohol: 12.5%

VINEYARD ORIGIN

The backbone of this wine comes from Haiku Vineyard, nestled between the eastern banks of the Russian River and the western slopes of the Mayacamas Mountains. This 210-acre estate in Mendocino County’s Sanel Valley includes 28 acres dedicated to Sauvignon Blanc. The site is a unique combination of warm coastal sun and cool evening breezes, producing grapes with vibrant acidity and expressive aromatics. Since its inception, Haiku Vineyard has championed organic and regenerative farming practices, earning certification from both the California Certified Organic Farmers (CCOF) and the California Sustainable Winegrowing Alliance (CSWA). To complete the blend, we incorporate a small amount of Sauvignon Blanc from a vineyard in Sonoma Valley. These grapes contribute richness and intensity—some of the most flavorful we’ve ever worked with. The resulting wine is a true expression of both sites: pure, energetic, robust and deeply layered.

WINEMAKING PHILOSOPHY

Harvested in the early morning to preserve freshness, the Sauvignon Blanc grapes were gently whole-cluster pressed. Fermentation was carried out using native yeasts in stainless steel tanks to maintain the wine's crisp character. A brief period of aging on fine lees added subtle complexity and a rounded mouthfeel, all while retaining the wine's inherent brightness.