Nose
Complex aromas of ruby grapefruit lime zest vanilla scone pineapple and lemon grass entice the senses.
Palate
On the palate a creamy texture leads the way to layered flavors of green melon kiwi muscat key lime and vanilla wafer finishing with ultra bright acidity.
Growing Conditions
Vineyard: Stagecoach Vineyards.
Bottling
Bottled on March 16, 2011.
Winemaking
Harvest timing was essential allowing for full flavor development and phenolic maturity in the skins of the Sauvignon Blanc berries. Once the desired flavors were at their peak the fruit was hand harvested in the early cold morning and gently whole cluster pressed. The juice was then slowly fermented by both native and specially selected yeast in a combination of small stainless steel drums and French oak barrels. Upon dryness barrel stirring of the lees commenced to increase the complexity of the aromas and mouthfeel. Malolactic activity was suppressed so as to preserve the true Sauvignon Blanc aromas and flavors and maintain the crisp acidity in the finish. The multiple barrel and stainless steel components were then blended and bottled after 6 months of sur lie aging.
Aging
6 Months Sur Lie Barrel
