Duncan and Nathan call their Sauvignon Blanc a ‘lesser-known revelation’ from their own lineup, and this is the heart of it: gnarled old vines planted in 1982 on a steep, eroding-shale hillside at 1,100 feet in the Yorkville Highlands of Mendocino, organically farmed in a remote spot that catches warm days and cool nights. Direct-pressed, fermented with native yeasts in stainless, aged ten months in 75% neutral French oak and 25% stainless. The result is wild, dynamic and startlingly complex – more chiseled Loire than tropical California – and one of the most distinctive Sauvignon Blancs being made in the state.