Dry Stack Vineyard
Inspiring memories of Summer at the beach, the nose of this zesty white wine opens with a citrus snap: succulent tropical fruits boldly emerge, dusted by a hint of freshly-cut mesclun. Distinct flavors of dragonfruit and pineapple evolve, backed by quenching peach notes and hints of gooseberry or candied ginger. The wine possesses an elegant mouthfeel balanced by a cutting acidity and a whisper of honeysuckle remaining.
Our 2021 harvest began just a little earlier than last year, with the first fruit picked on August 18. Limited rainfall during the growing season produced slightly lighter crops but brought intense, concentrated flavor and color. Free from lingering heat waves, the consistent weather during the summer months helped maintain fruit acidity for brightness and balance. Harvest continued through the middle of October when we picked the last red grapes from our estate Lagomarsino Vineyard.
Dry Stack Vineyard is located in Bennett Valley, in the shadow of Sonoma Mountain partway up the ridge that forms the western boundary of the AVA. The vineyard is quite rocky and the name Dry Stack is taken from the many dry stack stone walls on the property, built from the rocks that littered the site prior to it being a vineyard. Like much of the north coast, the soils are a combination of marine clays and lighter textured volcanic material. Due to the coolness of this site, the fruit from this vineyard is slow ripening, providing ample time to develop intense flavors.
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 over 30 days, preserving the wonderful aromas of Sauvignon Blanc. Roughly half of the juice was fermented at 55F in stainless steel tank, another quarter was fermented in small stainless steel drums and the balance in Acacia wood barrels for added aromatic complexity and added depth. We prevented malolactic fermentation to preserve the wine’s clean, crisp texture. The wine was aged for five months before bottling.