Just like most grape varieties, sauvignon blanc can be made in a range of styles from green grassy to tropical and tangy.  I like mine to have a bit of it all, so we usually harvest over multiple passes to trap ripenesses of different levels and ferment in neutral oak and acacia to add layers of complexity.  The final barrels chosen for this wine were 75% neutral French oak and 25% new acacia.  100% of the fruit came from the meticulously farmed White Barn Vineyard in Santa Ynez.  If you like Chablis or classic Sancerre this is the wine for you.  Save this bottle for a hot summer day and drink it with some sort of salad with grilled peaches and goat cheese.  It would also pair well with sitting on a porch at sunset with a friend.