Pied a Terre Sonoma County Sauvignon Blanc 2025 TAGS the 2012 is now drinking

the 2012 is now drinking beautifully - the structure has softened

91pts" — Eric Guido

Fermentation runs long in stainless using a submerged-cap technique with native yeasts

where Mourvedre rules and the maritime breezes off the Mediterranean keep the vines cool through the long Provencal summers

Pied a Terre Sonoma County Sauvignon Blanc 2025 TAGS the 2012 is now drinkingRichard Luftig spent a quarter century as a sommelier and wine buyer in New York before starting Pied Terre, and his Sauvignon Blanc is a direct product of that palate: cool climate Sonoma fruit, native fermentation, neutral barrels used for texture instead of oak flavor. No pyrazine bomb, no tropical fruit punch just a Sauvignon Blanc with some flesh on it. Luftig has said he'd rather skip a vintage than bottle a bad one, which tells you most of what