After whole cluster pressing the grapes, the juice was fermented in stainless steel tanks to capture the bright fruit. Post fermentation, the juice was stirred sur lie in tank two weeks until just prior to bottling. Stirring the lees gives the wine a creamier mid palate. This produces a wine with crisp acidity and captures the flinty, citrus aroma and flavor characteristics of this versatile variety.
Our 2013 Reserve Selection Napa Valley Sauvignon Blanc opens with appealing citrus aromas of freshly squeezed lime and nectarine accented by just a hint of white peach and lychee. This is a nicely textured wine with crisp acidity and a creamy mid-palate that displays flavors of mango and wet stone.