The blend of Sauvignon Blanc with a touch of Semillon, 2014 Taleia, is produced more in the style of a Sancerre than a Bordeaux—despite the blend. The word Taleia means obsession in Sanskrit. This, unlike the Ekam, is bone dry but also has low pH and high acidity. It fermented part in new French barriques, 25-hectoliter stainless steel vats and part in the 12th century stone pools. Forty-five percent of the volume was kept in French oak barrels (hoping it would go through malolactic, but it didn't) and the rest in stainless steel in contact with the lees. The nose of the Sauvignon has a clear herbal twist, with notes of boxwood, some fennel and hints of tomato leaf, all of it in a subtle way, because he doesn't want wines to overpower the senses and wants wine that can be drunk easily. 2014 was also a cold vintage and the wine shows good freshness and a tasty, almost salty finish. 21,157 bottles and 76 magnums. I also tasted the version without added sulphur, which aged exclusively in oak and was taken from the cooler part of the vineyard, and it showed more immediate and intense, with more pungent flavors, more in your face, extraordinarily sharp and focused for a non-sulphured wine.