The intention behind making the Sand & Gravel Sauvignon Banc is to create a balanced, fresh and easy sipping Sauvignon Blanc that is aged and fermented in stainless steel. The fruit that went into this wine is from three different farms located in Niagara on the lake (from the four-mile creek appellation as well as the St Davids Bench appellation). I always play around with various yeast strains when making Sauvignon Blanc and this year we played around with organic yeasts from Stellenbosch and France. The year was a warm year so fruit picks were based on ripe flavours and complementary acidity. I really wanted to push the envelope on what tropical flavours we could produce in synergy with gassy freshness from our sites as the temperatures were relatively warmer than 2019.