Toquade continues to be crafted from the same organic, dry-farmed vineyard in Yountville. The 10th harvest of Toquade Sauvignon Blanc will be remembered as quick and short in yield. It was another challenging growing season; the vineyard was beset with a low rainfall for the fourth year in the row with a majority of the precipitation occurring in December 2014 and February 2015. The budbreak of the vines was early but the canopy growth was slow due to the drought. By May the mornings proved too cool to provide the vines with proper flower set and the resulting fruit yield was quite low. In fact, the fruit yield of some other vineyards was 75% lower than average.
Due to the small crop the fruit matured quickly and harvest commenced early on the morning of August 18, 2015. The fruit was fermented in stainless steel barrels as well as a fermentation barrel. The wine was then aged on lees with weekly bâtonage for six months until bottling began in March of 2016. The wine has a nose of lychee and guava. There is a crisp mouth feel at first, with a round mid-palate and a long finish of tropical fruit. Toquade is delicious by itself but can be also paired with a variety of foods. It should be experienced with everything from seafood, sushi or bruschetta to cheese plates or South East Asian fare such as curries.