Elevation-driven and acid-cut—citrus, stone fruit, and a mineral line that doesn’t quit.
We chose our Moon Mountain Estate for its ability to produce world-class white wine. Its volcanic and clay soils, dual coastal influences, and 1,800-foot elevation deliver intensity without weight and a mineral line of natural acidity that defines our Sauvignon Blanc.
The same team behind our reds oversees every step of our white winemaking with equal skill, focus, and attention to detail. Theorem’s Sauvignon Blanc is aged in three unique vessels: stainless steel drums (to lock in the crisp, acid-driven style that is the backbone of the wine), neutral French oak (to add fleshiness and weight to the final blend), and a custom concrete egg (to preserve minerality while building a beautiful creaminess, weight, and complexity mid-palate). All of this combines to create a truly stunning Sauvignon Blanc fit for the finest cellars.
Citrus. White Peach. Wet Stone.
In the glass: aromatics of white peach, Meyer lemon, orange blossom, and a hint of lychee open to lime zest, kiwi, and crushed rock. On the palate: bright orchard fruit wrapped in a subtle, lees-driven creaminess from the egg, framed by mouthwatering acidity and a clean, lingering finish. Stunning now; at its best over the next 3–5 years as the mineral core fans out.
“It’s our all-the-time wine—crisp, crowd-pleasing, and perfect with pretty much everything.” —Kisha Itkin, Founder
“The concrete egg is our hallmark—early picks go in for that racy spine; we blend super cold to lock in freshness.”
— Andy Jones, Winemaker
