This light-bodied white exudes aromatics of freshly grated ginger, peach and ripe melon. The bright acidity in the front of the palate is underlined by silky pineapple chantilly and crisp citrus zest. A note of keylime trails in the refreshing mineral finish.
We began our 2019 harvest before dawn on August 30. After a growing season that started in winter with record rainfall, the year ended with warm, even temperatures throughout summer. With few spikes in heat over the period, our vineyards had optimal conditions to develop full-flavored fruit with remarkable color and balanced acidity. Spring rains ended in time for good fruit set. The temperate summer allowed for long hang times and consistent, even ripening. We picked the majority of our fruit in September and the weather continued to cooperate. Warm breezy days, but fortunately no rain took place in October and the last of the grapes were harvested before the end of the month.
While VG is ready to be picked in the summertime, Marsanne & Rousanne are notoriously late-ripening varieties that typically don’t hit their peak until early Fall. For this reason, the Mars/Rous are picked together & co-fermented in the same stainless steel tank to meld aromas & flavors together. VG is fermented separately. Both tanks are fermented cold at 55 F until flavors & acidity have balanced out, at which point they are barreled down for élevage.
Picked at dawn, these grapes arrived cold and were carefully placed directly into our small bladder press. Free-run juice was collected and fermented slowly at 55º for over 30 days, preserving the wonderful aromas of Sauvignon Blanc. While the majority of juice was fermented in stainless steel, 23% was fermented in second, third and fourth fill barrels for added depth and creaminess. We prevented malolactic fermentation to preserve the wine’s clean, crisp texture. The wine was aged for four months before bottling.