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60% Sauvignon Blanc, 40% Viognier.
The Viognier came from Bokish in Lodi, was stomped and sat on its skins for a few days. The Sauvignon Blanc— from Renaissance— was stomped and then immediately pressed. Aged in a puncheon and half barrel for eight months and bottled with 25ppm SO2 (the only sulfur ever added).
The label and name refer to the wild hares that pilfer the grapes overnight on Slope 23 where the whites are at Renaissance.