WINEMAKING The Sauvignon blanc grapes are treated using two different methods. To enhance the delicate tropical fruit flavors, a portion of the fruit goes directly into the press as whole clusters. The remaining fruit is de-stemmed and left in contact with the skins for several hours before pressing, amplifying the grapefruit/citrus components. All of the juice is fermented at cool temperatures in stainless steel tanks using a variety of yeast strains selected to bring out the aroma and flavor profiles of Sauvignon Blanc.
AGING Aged on light lees for 3 months 45% in oak tanks (the oak tanks help develop mid pallet texture without adding any oak flavor) 55% in stainless steel tanks
Layered aromas and flavors of ruby grapefruit, honey suckle, lime zest and melon, mingled with an underpinning of tropical fruit and a faint hint of lemon grass. The wine is medium bodied with a crisp, refreshing, slightly minerally finish.
FRUIT 98.5% Sauvignon Blanc and 1.5% Semillon
The fruit for this wine comes from our sustainably farmed vineyard in Rutherford, as well as other nearby vineyards.