Springfield Estate Life from Stone Sauvignon Blanc

Our vines grew slowly at first, struggling in nearly barren soil as their roots crept past rocks. They took longer to bear fruit than most, but when they did, the miracle was in the berries. Tiny yet intensely colored and packed with flavor, this modest crop was vinified in the traditional way: no crushing, no added yeast beyond what the skins provided, no fining agents, and no filtration.

Left to craft themselves, the wine was then aged for two years in the finest new French oak barrels, resulting in a truly remarkable expression of the vineyard; a wine born from patience, purity, and natural elegance.