This light-bodied white wine 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 key lime 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.
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 at 55º for over 30 days, preserving the wonderful aromas of Sauvignon Blanc. While the majority of juice was fermented in stainless steel, 6% was fermented in New French Oak and another 6% was fermented in New Acacia barrels. We prevented malolactic fermentation to preserve the wine’s clean, crisp texture.