Dry Stack Vineyard
94 Points | Sunset International Wine Competition | June 2019
Gold Medal | Sunset International Wine Competition | June 2019
Best of Class | Sunset International Wine Competition | June 2019
This delicate white wine opens with fragrant notes of cardamom, poppy, and vanilla elegantly woven together with ripe tropical citrus. The wine introduces bursts of kiwi and guava mingling with grapefruit, honeysuckle, and subtle hints of lavender. Tart green apple accents flicker as the wine transitions to a lingering finish of ripe melon, lemon-thyme, and fresh key lime.
The weather in 2018 caused few complications for the developing grapes. This ideal climate allowed for the grapes to ripen slowly, allowing for optimum flavor structure. This year presented few heat spikes, inspiring winemakers to push harvest back a few weeks. Even though more than an inch of rain fell in early October in many locations there was little impact on the quality of the fruit. The season ended desirably with warm days and cooler nights allowing the fruit to reach an optimal balance.
The vineyard is quite rocky and the name Dry Stack is taken from the many dry stack stone walls on the property. 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. The 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.