Vibrant, wonderfully fresh aromas of pink grapefruit, melon and white peach introduce zesty flavors of Meyer lemon, lime, guava, gooseberry and juicy melon. Lively acidity accentuates the wine’s flavor intensity and animates its long, harmonious finish, which features succulent citrus and mineral tones
The 2016 vintage in Napa Valley got off to an excellent start with much-needed winter and early spring rainfall that replenished soils and the water table. Moderate-to-warm springtime temperatures generated early flavor development in the grapes, while a generally cool growing season ensured their slow and uniform ripening. These conditions yielded sauvignon blanc grapes with tremendous flavor concentration coupled with perfectly balanced acidity
We harvest our sauvignon blanc grapes during the cool nighttime hours to fully capture their fresh, pure flavors and vibrant acidity. Whole-cluster-pressing the fruit under anaerobic conditions maximizes varietal intensity while minimizing the extraction of astringent compounds from the skins. In 2016, we fermented 81% of the juice in stainless steel tanks and 19% in neutral French oak barrels, a unique regimen that yields bright, concentrated, varietal aromas and flavors. The wine was then aged for five months in neutral French oak barrels before bottling in February, 2017.
Beautifully accompany seafood, poultry, vegetable and salad dishes