Delicate peach, apricot
and Meyer lemon open on the nose, accented with intriguing floral hints.
notes of vanilla, smoke and
honey from aging in French oak balance the bright fruit and carry over a long, creamy finish.
The 2012 growing season in Napa Valley was unusual, with a very wet winter and rains that continued into early
summer. Cool temperatures prevailed through much of the season, and harvest was one of the latest on record. Grapes
in Oakville, a slightly reduced crop, experienced slow, steady ripening. Bright, crisp acidity from cool conditions makes
2012 another standout vintage for Sauvignon Blanc.
We manage our cordontrained vines block by block, and harvest every row at peak ripeness early in the morning. Hand harvest in the early morning hours
Transfer to barrels at 16˚Brix (20% new French oak) to finish fermentation
After gentle hand harvest, we press the Sauvignon Blanc grapes as whole clusters in our membrane press. We then
allow them to cold settle in a stainless steel tank, where fermentation begins. When the wine reaches 16˚Brix, we
transfer it into barrels (20% new French oak) to finish fermenting. The wine ages on its yeast lees for nine months with
batonage (hand stirring) during the first four months to re-suspend the lees and encourage a creamy texture. Whole-cluster press
Cold settling and fermentation in stainless steel
Aging on the yeast lees for nine months, with batonage for the first four.
oysters on the half-shell. Crisp acidity also makes it a favorite partner for cheese plates, as well as main courses
with grilled salmon or roasted vegetables.