Wonderful limestone minerality presents upfront, highlighted with beautiful citrus notes of lime blossom and orange zest.
As we employ fermenting in neutral oak barrels, there is a warmth and texture to the pallet due to the lees contact that provides a perfect balance to the wine.
Our Sauvignon Blanc was crafted in the most traditional style of winemaking. The 2016 Sauvignon Blanc is decidedly mineral driven.
Hand harvested and gently whole cluster pressed, the juice was collected and moved directly to barrel.
Bottled in April 2017
We have used neutral barrels, meaning no sensory influence from the oak, but the barrel provides us with the perfect vessel to allow each small lot to ferment with indigenous yeast and benefit from direct lees contact and battonage.
Whole Cluster Press; Barrel Fermented; Wild Yeast Fermentation; Non-Malolactic Fermentation
We also find the barrel to be perfect for proper aging of the Sauvignon Blanc, which is bottled after seven months.
Neutral Oak, Barrel Aged 8 Months.