Best Buy! The Miller family and their winemaker, Travis Maple, employ a yeast strain derived from Sauvignon Blanc berries in New Zealand to ferment these Airfield Ranch grapes over the course of four weeks at a temperature in the low 60s. Maple’s team then aged the wine on its lees for two months, stirring the lots twice. By Dec. 1, they had it all in the bottle. It’s no surprise that it’s a Kiwi-ish example of Sauv Blanc, loaded with gooseberry, lime, grassiness and celery leaf. Pleasing flavors and nice balance make for an enjoyable, but not geeky finish. Suggested pairings include summer salads, gazpacho, calamari with garlic and peas, grilled vegetable pasta with cumin or a plate of cheese such as sharp cheddar, feta and Bûcheron.
Production: 4,349 cases