Our 2013 currently leans toward the mineral/flint end of the spectrum. Melon notes mixed with citrus peel, ginger, and a hint of white pepper emerge as the aromas continue to expand.
The flavors reveal a subtle lemon cream in the background that I typically associate with Sauvignon Blanc from France’s Loire Valley, but definitely kept in check with proper acidity. Vibrant, zesty, and edgy.
After the marvelous 2012 vintage, we were rewarded again in 2013, with a nearly perfect growing season. A warm dry spring got the vines off to an early start and also set an excellent crop.
That early start translated into an early harvest as well, beginning with our Sauvignon Blanc and Albariño on August 29.
Bottling Date: February 21, 2013.
Our winemaking strategy has remained consistent now for quite a few years now. Grapes proceed to the press without any crushing, and the resulting juice ferments in stainless steel for roughly a month. Fermentation: 40 days at 49º, VIN 13 Yeast
Consistent with our practice in the last few vintages, rather than age the entire lot sur-lie in neutral cooperage, only 20% received that treatment. Given the positive response to recent releases, we think the strategy works well. 80% Stainless Steel and 20% Neutral French Oak.
Classic pale straw in color,