SuLei's Tanya Woodley ferments her Sauvignon Blanc in stainless steel, then ages it in a mix of neutral oak and stainless steel barrels. In this new vintage some residual sugar (just under 1%) remains, to soften the otherwise-searing acidity. It works well, crafting a fleshy wine loaded with citrus and honeydew. The finish lingers and has plenty of lift.