With a light green hue, juicy, vibrant fruit pops out of the glass with notes of nectarine and pineapple. Nicely framed by the structure from the oak and stainless steel fermentation, a slatey mineral note balances these flavors with fresh acidity at the core of this wine. Notes of dried grass mingle with the light floral Crenshaw melon aromatics, ending in a crisp finish. Its bright acidity and fresh fruit flavors will pair beautifully with freshly shucked oysters, swordfish steak or a salad of bitter greens and pears.
The grapes for our Sauvignon Blanc come from the Lovall Valley, a hidden gem nestled in the Mayacamas Mountains straddling the border of Napa and Sonoma Counties. The elevation (650 feet), the clay-loam and ancient marine soils, and the area’s coldest temperatures provide ideal conditions for growing Sauvignon Blanc.
Here in the valley, it was a warm, dry winter and we didn’t start to see rain and cold weather until the end of March. The mild spring season gave us a great early start, while the summer brought very cool mornings and very warm days. All of these factors provided us with a nice, early season harvest date of September 9, 2020.
The grapes were picked at night, brought to the winery and whole cluster pressed, and given four hours of skin contact, then cold settled for 24 to 48 hours. Then the grapes were barrel fermented in one-third new French oak, one-third in neutral oak,
and one-third in stainless steel barrels. The combination of fermentation vessels allowed bright fruit character to shine through while fully integrating complexity and texture. The wine did not undergo malolactic fermentation and was stirred every other week for four months prior to racking and bottling in May. It was sterile filtered at bottling to keep the wine’s vibrancy and to keep the wine from undergoing malolactic fermentation in bottle.
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