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Wine Details
Price:
$14.00 per bottle
Description:
Our process with these grapes is to gently press the juice while monitoring pH. Each year, after the free run, we press lightly for two cycles in our new bladder press. When the pH begins to climb, we stop pressing. Although the pommaceis quite wet and could have supplied more juice, we cart it off to our garden! It should produce great potatoes! The juice is then chilled and the settled juice transferred to another tank for cold fermentation which lasts five to six weeks. When the residual sugar reaches about 0.5%, we turn on the chiller to stop the fermentation. At this point, the wine is transferred to neutral oak where it begins to age on its lees, stirred weekly. This wine was bottled in early Spring.
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Varietal Definition
Sauvignon Blanc:
Sauvignon Blanc is widely grown in California — at over 15,000 acres, it’s now the third most planted variety — and often assumes the moniker ‘Fume Blanc’. This popular synonym, credited to Napa’s Robert Mondavi, derives from the grape’s historic home of Pouilly in France’s Upper Loire Valley, where Sauvignon Blanc is the dominant varietal and goes locally by the name of ‘Blanc Fumé’. When treated with respect and afforded suitable growing conditions, Sauvignon Blanc is one of the wine world’s darlings. Steely, racy acidity, green, gooseberry fruit, asparagus and a grassy, herbaceous character characterize dry wines made from this grape.
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