The forward nose offers a profusion of aromas reminiscent of Thai cuisine—ginger, mint, lime, lemongrass—as well as melon, peach, and fresh hay.
There is an edge of acidity, essential to fine Sauvignon Blanc, but it is always kept surprisingly in check by the richness of the mouth.
As successful as our 2007 Sauvignon Blanc was—one publication listed it # 24 in the top 100 wines of 2008—I would have to say I am drawn even more to the 2008. It’s a little more forward and just seems to offer a slightly higher level of excitement.
Bottling Date: February 10, 2009.
We continue to follow the winemaking strategy that began in 2003. Grapes arrive and proceed to the press without any crushing, and the resulting juice ferments in stainless steel for roughly a month. We selected a different yeast strain for each lot, both known to enhance the aromatics of the wine. Fermentation: 40 days at 49º
Aging takes place for three months in completely neutral puncheons—500 liter or 132 gallon barrels. The sur-lie aging adds a surprising textural component. The raciness is balanced by the creaminess of the barrel aging. A reminder, however, there is no new oak. The goal is to preserve the wonderful fresh fruit quality of the wine.
Very light straw in color with the slightest hint of green.