2022 Dry Stack Vineyard “Rosemary’s Block” Sauvignon Blanc


This is a heady wine that delivers the ebullient cacophony of aromas that burst from the glass.  The full bodied and rich palate is a host of stone fruits mixed with delicate citrus blossom and fresh tropical guava, and passion fruit.  It is a remarkable wine that walks that fine line of intensity and balance.  This is simply one of the very best Sauvignon Blanc wines I have made in my career.

Out of stock

Cases Produced:

180 Cases

Harvest Date:

September 14th, 2022
Tonage: 2.75 tons


Destemmed and lightly pressed.  Racked and fermented in Stainless tank for 3 months before racking off and transferring wine to: 90% concrete egg, 10% neutral French Oak barrels.


After racking off primary fermentation lees, the wine is aged in a concrete egg and French Oak for 3 months before racking and bottling.  No malolactic fermentation occurs, and the wine may have a slight haze due to absence of fining.


pH:  3.42
TA:   5.3
Alc:  14.1%
RS:   dry: 0.10 % 


The majority of the rock in Bennett Valley is volcanic basalt. It has a variety of forms from solid grey rock to much more porous forms that look a lot like pumice.  The soils series at Dry Stack is classified as Toomes Rocky Loam, with lots and lots of rocks.  We removed 4,000 yards of rock to prepare Dry Stack Vineyard. A pile approximately the size of a house. We used the rocks to build ‘dry stack’ rock walls to protect that oak trees that live among the vineyard. Those rock walls gave Grey Stack Cellars its name.  The soils that make up the vineyard are ancient volcanic soils from Mount Taylor that have been eroding for eons.  These ancient soils give the fruit from this vineyard its unique minerality and floral components. 


The unique clone of Sauvignon Blanc for the Dry Stack Rosemary’s block was purchased from a local vineyard nursery which had this particular clone for only one year.  Dry Stack was the only customer that year and it was never offered again.  The exact source of the clonal material is unknown, but it is said to have been brought over from Northern Italy.