Merry Edwards approaches life with graceful intensity. Now in the fifth decade of her winemaking career, Merry has earned the universal respect of winemaking peers, grape growers and academicians.

At home in the Russian River Valley since 1977, Merry Edwards has explored its hills, pockets, slopes and hollows, discovering small sites where choosing the right rootstock, clone and farming techniques can produce exceptional grapes. This led her in 1996 to purchase land in the Sebastopol Hills region of Russian River Valley.

An ideal spot to grow Sauvignon Blanc, the Russian River Valley's warm days and cool nights allow the grapes to hold onto their natural acidity. The unusual style of this Sauvignon Blanc has been created by a confluence of factors. A key component of this wine is the highly floral Sauvignon Musqué selection from Sancerre, which comprises one-third of the blend. The Shenandoah clone balances this out nicely with its classic herbal, somewhat grassy character.

Full fermentation in barrels crafted by Tonnellerie Cadus, 18% new oak, moderate green flavors. Elevage in barrel also allows for our biweekly lees-stirring (for four months) protocol, vital to developing rich mouthfeel.

Abundant aromas of tropical fruit leap from the glass, white pineapple, ripe passionfruit, mango and guava, and a hint of banana cream pie. The palate is round and open, with accents of ruby red grapefruit, honeysuckle and melon married with a burst of crisp, refreshing acidity.

While 2019 was our last wet growing season, with three “atmospheric rivers” in May, it did not affect the Sauvignon Blanc flowering or set. It did produce very vigorous vine growth, which led us to be proactive with our canopy management in order to get the ripe tropical flavors we aim for in our Sauvignon Blanc.

Pairs beautifully with Kaffir lime and coconut soup with black cod. The combination of Kaffir lime and coconut milk with the slightly spicy broth makes an outstanding pairing with our Sauvignon Blanc.