WINEMAKER’S NOTES:
All of the Sauvignon Blanc (82%) and Semillon (18%) was wholecluster pressed which gives us juice of incredibly high fruitiness and softness. After pressing and settling, the juice was moved to neutral oak barrels, put through a long, cool fermentation, and allowed to age “sur lie” for a total of five months in barrel. Malolactic fermentation is avoided in order to preserve the bright fruit and lively natural acidity that make this wine so refreshing and enjoyable.
PAIRING SUGGESTIONS:
This Sauvignon Blanc is rather versatile; working well with a variety of dishes from delicate sole to herb roasted chicken- all paired with good company. – Cameron Parry, Winemaker
