This is Ernest's first vintage of the Sauvignon Blanc from Hopkins River Ranch, an organically farmed site of old vines on the cooler east side of the Russian River. Winemaker Joseph Ryan notes that the old Clone 1 vines produce notoriously large clusters, which is why the harvest in 2024 didn't happen until late August, a delay that allowed the aromatics and flavor complexity to catch up with the vine's generous yield. In the cellar, Ryan creates a wine that feels balanced and really pleasant overall. With so much natural high acidity on the site, he lets the wine go through full malolactic fermentation and eight months on the lees in stainless steel, which soften the acid's sharper edges but maintain the site's high-toned energy while creating a cushion for those aromatics to land. There is a custard-like density on the palate driven by the concentrated oils of kumquat and tropical orange peel, with a fresh, herbal lift that slices right through the initial richness. (AQC)