Our 1155 estate vineyard which surrounds our terrace and fountains, takes its name from the address of our winery. Twelve feet of heavy clay soil supply a deep and prolific root system that allows for our Sauvignon Blanc to take temperature fluctuations in stride and ripen patiently. The fruit was harvested on August 28, then spent a fleeting but crucial 12 hours on the skins before a gentle pressing and barrel fermentation. Resembling a classic white Bordeaux, the wine bursts with density and a textured mouthfeel. This small-production wine, a perfect toast to the warmer weather ahead, always sells out a little sooner than we would like.