We hung on to this one a little long – it must have rolled into a corner of the cellar. The wait was rewarded with a very lovely wine that doesn’t usually get any years behind it. This Napa Valley Sauvignon Blanc was 16% barrel fermented in Russian oak, and it adds some body and spice without harming the fresh flavors of the wine. The nose is very pretty, redolent with magnolia blossoms and white peach. Spice hits the palate first, pumpkin spices and white pepper, then baked peach, with the citrus nature coming to the fore at the end, valencia orange and white grapefruit. The white pepper and baked peach linger. Drink with baked monkfish. Highly recommended. 90 points.