In 2012, we decided to let a portion the Sauvignon Blanc hang on the vine late into October, increasing the natural sugars in the grapes. We then blended this in with our cane-cut late harvest Semillon grapes grown on the side of Mount Konocti in the Red Hills region of Lake County. The wines are barrel fermented using spontaneous natural yeasts. Tropical fruits, honey and apricots abound. The rich sweetness of the wine is perfectly pitched against a focused acidity leaving the palate fresh and satisfied on the finish.