As described by Courtney Kingston, the Casablanca Valley “is analogous to California's Central Coast, but somewhat colder.” Kingston’s vineyards lie about 12 miles from the Pacific Ocean, rooted in soils of decomposed granite and reddish sandy clay. The narrow valley’s wide diurnal temperature shifts (warm days, cold nights) extend the season and help preserve the racy acidity of this wine. Although this wine is partially aged in French oak barrels (10%) and subjected to frequent lees-stirring, this isn’t Sauvignon Blanc in the lavish California/White Bordeaux mold: It is substantial and textured but also extremely crisp and herbaceous, with aromas and flavors of white grapefruit, passionfruit, chopped green herbs, lilac, sea spray, and a hint of rising bread dough.