Aromas of basil and herbs entice, with a pleasantly unexpected zest of lime providing a preview of things to come. Bright acidity provides an initial pop, before relenting to an overwhelming gush of cantaloupe, pink lady apple, and pear. A harrowingly dry finish only gives way to the next refreshing sip.
Lees are dead yeast cells that sink to the bottom of wine during fermentation. Gross, right? Wrong. These particles of dead yeast help give wine increased richness and texture. Which is why we let our 2013 sit on its lees longer than ever before. Sauvignon Blanc has never tasted this complex.