The winery's excellent Sauvignon Blanc (approximately 450 cases are produced) is fashioned from grapes grown in a vineyard on Howell Mountain. It is 100% Sauvignon, put through a complete malolactic fermentation, and barrel fermented. Recent vintages have also been bottled unfiltered. The 1993 Sauvignon Blanc is a worthy successor to the terrific 1992. It possesses a honeyed, melony bouquet with a subtle influence of wood. With great fruit vibrancy, medium body, and a long, dry, refreshing aftertaste, this rich wine is in an elite class shared by only a handful of other California Sauvignon Blancs.Under the direction of the enormously talented winemaker, Mark Aubert, a protege of Helen Turley, this winery has moved to the top hierarchy of quality in California Chardonnay, Sauvignon Blanc, and Cabernet Sauvignon. Utilizing Burgundian winemaking techniques, the gorgeously ripe, pure fruit of several of California's finest vineyards is transformed into rich wines that go through complete malolactic and are not filtered at bottling. Peter Michael also produces one of the finest and most complex California Sauvignon Blancs. Lastly, lest readers think of this winery as only a white wine specialist, their Cabernet Sauvignon called Les Pavots is a remarkably elegant, Bordeaux-styled red wine with considerable character and aging potential. Readers who may have missed the glorious 1992s (see issue #93) are forewarned about the buying frenzy that is likely to ensue when the 1993s hit the marketplace. Tel. (707) 942-4459; Fax (707) 942-0209.