Sweet tropical citrus aromas abound in this wine, with hints of vanilla from the touch of oak, fresh floral notes, and soothing aromas of freshly baked pastries. You’ll taste clean and crisp flavors with a hint of sweetness and creaminess for balance, and a long, mouth-watering finish.
When the grapes reached the winery after harvest, we pressed the grape juice off the skins straight to a chilled tank. We fined the juice with bentonite to remove any impurities and then clean racked the juice to barrels to ferment. The wine slowly fermented in 90% neutral oak and 10% new oak for about three weeks.
After fermentation we left the wine in barrel on the lees (expired yeast cells), stirring the lees back in occasionally (battonage), until January 2020. During that time, the wine completed partial malolactic fermentation, retaining enough of the crisp acidity and brightness we love about Sauvignon Blanc, but also adding a softness and creaminess more typical of the Fumé Blanc style. We then cold stabilized the wines naturally during the coldest days of the year and finally racked the wine off the lees to tank and held it for bottling.
100% Sauvignon Blanc, 126 cases produced.
Mediterranean-inspired summer salads, sushi, various seafood preparations, spicy international foods.
Held in tank after fermentation until bottling.