This estate-grown Sauv Blanc is named for French emigrant Louis Mel, who sought to emulate the great French crus after finding a home in Livermore Valley in the late 19th century. He was able to take possession of—and plant—cuttings of Sauvignon Blanc and Sémillon from the owner of Château d’Yquem. In the 1930s, the Wente family acquired the Louis Mel estate, where the descendants of these heritage vines grow in gravel and loam soils similar to their ancestors’ native Bordeaux. Cold-fermented and aged in stainless-steel tanks, this wine is blended with 1% Sémillon and 1% Gewürztraminer. The resulting clean, crisp aromas of kiwi and lime combine with a hint of white pepper; the palate is defined by white flowers arranged in a bouquet with lemon drops and sunshine-dappled tarragon. A chalky minerality comes in and stays through the finish

Polished aromas of grass and grapefruit peel meet with wet cement on the very familiar nose of this bottling, which is named for the Frenchman who brought these Chateau D'Yquem cuttings to California generations ago. The palate is subtle in similar flavors, with a texture that grows more compelling toward the finish.

Delivers fresh, juicy tangerine, lemon and lime zest flavors on a sleek, crisp frame, with touches of ginger and lemongrass on the finish. Drink now. 16,210 cases made.