The blend is 59 percent Sauvignon blanc, 20 percent Ribolla gialla (an ancient variety brought to California from Friuli, Italy), 14 percent Semillon, and 7 percent Tocai friulano. The Sauvignon blanc brings a clean fresh citrusy acidity and some tropical character. The Ribolla gialla brings seashell minerality, nuttiness, and structure to the blend. The Semillon contributes viscosity and a ripe fig and beeswax character that adds gravity and weight. The Tocai friulano adds spicy aromatic notes. The acidity and fruit expression is balanced by a rich lees character and a backdrop of sweet oak. There is interplay in the wine between lightness and richness, and focus and complexity.