A rich, deep Sauvignon Blanc with aromas of stone
fruit and citrus.
Floral and broad on the mouth; a wine that will get better for a few
more years and that is meant to be enjoyed with food.
Sourced from a very rocky block at Juliana Vineyards.The near-perfect 2016 growing season started early and saw ideal weather conditions
throughout. Thanks to a relatively steady and mild July and August and then a series
of warm days at the end of the growing season, vineyards were able to progress to
Our Sauvignon Blanc is a very small, hand-crafted and artisan produced wine. The
techniques used go back to the time Winemaker Simon Faury spent in Bordeaux
working for one of the most renowned Sauvignon Blanc and white wine producers
in the world, Domaine de Chevalier. First we use the basket press, which delivers very
low yields but extracts at low pressure giving us only the best juices—the clearest with
the highest acidity.
One third of the wine was
macerated for 10 hours and two thirds of this wine went directly into a basket press
and was slowly pressed at low pressure. As we press we fill barrels and not tanks.
We finish the press cycle with not only one or two juice lots but with sixteen! Each
barrel that was filled was then racked on its own and returned to the same barrel
for fermentation. Fermentation lasted 3-4 weeks and the wine was aged in 10% new
French oak barrels without racking on its full lees until bottling. We used 85-gallon
cigar barrels that provided better lees contact and a much softer integration of the
oak to the wine. The result is body and texture rounding out the palate and added
complexity to the flavors and aromatics.
The wine was aged in 10% new
French oak barrels without racking on its full lees until bottling.