A spectrum of exotic aromas: mango, peach, lemongrass, basil, and a hint of white pepper.
The wine dances on the palate with lively, bright, appropriate acidity, and flavors move more toward peach and melon notes as the wine finishes. The wine is simply delicious, and is sure to evoke many smiles.
We were rewarded with another outstanding vintage in 2016. Sunshine and a warm dry spring led to mild and ideal growing conditions throughout the summer. Unlike 2015, there was ample rainfall prior to the growing season, and the vines began their growing season a little happier and less stressed! With no weather extremes to interfere, grapes ripened slowly and evenly. Once again, however, the Sauvignon Blanc crop was light, and resulted in the earliest harvest ever for us—August 23—as well as beautiful concentration in the wine. Sold out.
Bottling Date: February 6, 2017.
Our winemaking strategy has remained consistent for quite a few years now. Grapes arrive early in the day and proceed directly to the press without any crushing. The resulting juice ferments at a cool temperature in stainless steel for two to three weeks. We select a yeast strain known to accentuate aromatics, freshness, and fruitiness. Fermentation: 14 days at 50º, VIN 13 Yeast
After fermentation the majority of the wine remains in stainless steel, while the remainder ages sur-lie in older cooperage. That sur-lie aged component seems to provide just the right amount of texture to the wine. 80% Stainless Steel and 20% Neutral French Oak.
It has an inviting pale straw color.