2025 Lloyd
Sauvignon Blanc
Carneros
Most Sauvignon Blanc is made to disappear. This one has more to it. Rob picked late, the latest since 2011, and gave the wine more time before bottling. What you get is a white with enough weight to sit at the table and enough acidity to stay bright on a hot afternoon. It is at its best poured outside when the light goes gold and nobody is in a hurry to go in.
Pale straw with a green edge. Gooseberry first, then citrus blossom and white peach, with lime zest, crushed stone, and ripe stone fruit across the palate. More weight than the variety usually carries, with the acidity fully intact through a long, clean finish.
Goat cheese crostini, snapper ceviche, shrimp aguachile. Grilled zucchini, squash, or asparagus. Chilled crab salad or oysters on the half shell. It also holds up to grilled fish and roast chicken.
Sangiacomo planted a small test block of Sauvignon Blanc in Carneros and Rob split it with them. They have farmed for Lloyd for years, and the block sits in the same cool corridor that gives the Chardonnay its acidity. Foggy mornings and afternoon wind slow ripening down, which is what keeps the aromatics intact and the finish bright. The 2025 was the latest picking since 2011.
100% Sauvignon Blanc, fermented cool to hold the aromatics. The wine was split three ways: stainless steel for clarity, a concrete egg for texture and minerality, and barrel for depth. After fermentation it spent three months in barrels that had already given up their oak years earlier, which is why they were chosen. It gained weight and texture without picking up wood.