Two styles of Sauvignon Blanc were made in this inaugural vintage for Efesté white wines. This one uses wild/native yeast, and is the more elegant of the two, which both used the same Sagemoor vineyard grapes. There is pleasing detail, dried herb, sweet grass, even fresh mushroom, and overall a more herbaceous tone to the fruit, without the tropical flavors of the regular bottling.
Paul Gregutt is a Contributing Editor for Wine Enthusiast magazine, a founding member of the magazine’s Tasting Panel, and reviews the wines of Oregon and Canada. The author of the critically-acclaimed Washington Wines & Wineries—The Essential Guide, he consulted on the Pacific Northwest entries in current versions of The World Atlas of Wine and The Oxford Companion to Wine.Email: firstname.lastname@example.org.