This Sauvignon Blanc shows a richer profile, with toasty oak and vanilla mingling with yellow apple and lemon curd—almost more of a Chardonnay-like nose, which some people will love. On the palate, it’s laser-focused and racy, with a nice breadth of texture and juicy orchard fruit structure. Barrel aging included 12% new Saury oak, 16% used, and 72% stainless steel, along with seven months of lees stirring, all of which contribute to the wine’s flattering richness. Adolfo Hernandez explained his background and winemaking style to me as follows: “I was the enologist and then assistant winemaker at Eisele Vineyard, splitting my time—two years each—between the Araujos and Château Latour. From there, I spent a year with Martha McClellan at Checkerboard, where we also made her gorgeous Levy & McClellan wines. In 2017, I started as associate winemaker at Benovia in the Russian River Valley with Mike Sullivan, where I’m happily still working today.”
