| The growing season for
2005 was a remarkable feat of Mother Nature. The vineyard
soils were well rehydrated after the generous rain totals
received in the winter months. This gave the vines the green
light for spring growth as soon as soil temperatures rose
to optimum level. As the vines took off into their growth,
and berry set, the soils were just drying up to the point
where irrigation was needed.
A later harvest than normal brought our
Sauvignon Blanc in at 23º brix. Once in the winery, we inoculated
with yeast that retain the fruitiest aromatics of the varietal.
Fifteen days of fermentation in stainless steel at 59 degrees
preserved the freshest expression of Sauvignon character.
No oak was used in the making of this wine, and this wine
style was bottled as soon as possible to preserve the freshness
from the vineyard.
Melon rind and green pear fruit, are carried by aromas of
ripe ruby grapefruit. This exciting wine style can be enjoyed
all day long with lunch, picnic fare, or evening cuisine enhanced
by a rich expression of Sauvignon Blanc.
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