This Silver Medal Winner of both 2017 Finger Lakes International Wine Competition and 2017 San Francisco Chronicle Wine Competition, has a clear, pale lemon colored wine with a nose dominated by clean, delicate aromas of fresh tropical fruit—pineapple, banana, and guava. The body is light, crisp, and refreshing with flavors of citrus and tropical fruit. Orange, lemon, pineapple, and passion fruit fill the palate and a hint of fresh ginger spiciness rounds out the finish. This Sauvignon Blanc goes well with feta, goat cheese, pine nuts, poultry, pork, fatty white fish dishes, scallops, lobster, shrimp and most sushi. Citrus, green apple and asparagus all bring out the fruitiness of the Sauvignon Blanc as well as light cream sauces, chives and can be a nice wine for a sorbet, key lime pie and even a slice of mango.