This wine is filled with a gorgeous perfume of honeyed pears, guava, lemon grass, pink grapefruit and a waft of lemon lime soda. The palate is full of tropical flavors and delicate kiwi plus a great intensity of lemon and lime citrus flavors. The sémillon and viognier added to the blend invoke another level of complexity with flavors orange blossom and lemon curd. The barrel fermentations add a satiny texture, density and viscosity to the mid-palate of the wine. The concrete adds a touch of flint and mineral to the finish of the wine while the stainless steel fermentations preserve the natural Sauvignon Blanc aromatics, the racy backbone and the zesty crispness.
In 2016, 22% of the fruit came from our Estate vineyard in the Oakville. We also worked with five other growers: Stanley Vineyard in Oak Knoll (22%), Berggruen in St. Helena (21%), Long Meadow Ranch Vineyard from Rutherford (16%), Heitz Vineyard in Pope Valley (12%), and Juliana Vineyard in Pope Valley (7%).
Fermentation & Aging
Fermentation was carried out in a combination of stainless steel tanks and drums (67%), new French oak barrels (11%), neutral French Oak barrels (19%), with the balance fermented in concrete eggs (2.8%). Ten different strains of yeast were used to ferment the juice. Fermentation lasted for an average of 30 days at an average temperature of 56.0o F with no malolactic fermentation occurring. The wine aged in Stainless steel tanks and barrels for 5 months. The barrels and stainless steel drums were aged sur lies without
stirring the lees.
Bottled March 1st-3rd, 2017
Production: 6,545 cases
Varietals: 95% Sauvignon Blanc, 2% Sauvignon Musqué, 2% Sémillon, 1% Viognier