The Times - Serving Waitsburg, Dayton and the Touchet Valley

Some 16 years ago, I sat down to taste Efesté's first-ever release of Feral Sauvignon Blanc. I noted that it was made by fermenting with wild/native yeast, which gave it pleasing details of dried herb, sweet grass, fresh mushroom, and overall a more herbaceous tone to the fruit without the tropical flavors of the regular bottling. At the time, this was cutting-edge winemaking, which has since become almost commonplace. The latest edition of Feral is from 2022. Sourced from the Evergreen vineyard, a cool climate site, it remains a showcase for wild (or feral) yeast fermentation. It's less adventurous and more reliable these days while still bringing complex aromatics and a savory side to the pantheon of flavors. The lush palate mixes citrus flesh and zest, pineapple, and green melon. I love the way it lingers gracefully through a very long finish without a trace of an off-note. Highly recommended! 12.5%; $25 (Ancient Lakes) 92/100