Gold Medal | SF Chronicle Wine Competition | May 2017
Our Sonoma County Sauvignon Blanc captures crisp flavors and aromas of citrus, kiwi, and white peach with a touch of lime zest and grapefruit on the finish.
Warm sunny days and cool afternoons throughout the spring and summer months set the stage for a spectacular harvest in September 2014. The lack of rain meant that harvest began a little earlier than normal and was short in length, finishing up by the end of October. The temperate days leading up to harvest produced good yields of high-quality fruit with concentrated flavors, complex aromatics, and excellent structure.
Fruit for this refreshing wine comes from top growers in Sonoma County, an area renowned for producing high-quality Sauvignon Blanc. Cool mornings and warm afternoons produce fruit with classic Sauvignon Blanc characteristics and pronounced flavors.
To retain the bright flavors and crisp acidity of this varietal, the grapes were picked at dawn and arrived at the winery cold. The grapes were pressed and a majority of the juice was sent directly to the stainless steel tank while a small portion went to the barrel for fermentation. The wine was fermented slowly at 55º for 21 days, preserving the wonderful aromas of Sauvignon Blanc. We prevented malolactic fermentation to preserve the wine’s clean, crisp texture. It was then aged for five months before bottling.
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