WINEMAKER’S NOTES:
The fruit was harvested in the cool of the night and early morning hours, then immediately pressed to tank to capture and preserve its fresh, pure juice. To accentuate the crisp, zesty character and enhance the texture and complexity of our coastal Sauvignon Blanc grapes, we fermented the must (juice and skins) in stainless steel tanks at 50°F and aged it sur lie (on the yeast lees) for several months. The result is a fresh, fruit-forward Sauvignon Blanc with an extra dimension of richness.
The 2014 growing season created Sauvignon Blanc with aromas of green grass, grapefruit, and lemon rind, with green pepper and steely mineral notes. Flavors of grass, lemon, honeysuckle, and melon complement the nose. A bright, clean acidity makes it crisp and expressive—a very nice summer wine.
PAIRING SUGGESTION:
Enjoy our Sauvignon Blanc with crab salad, calamari, prosciutto-wrapped pears, and roasted chicken.
