Growing Season:
Our vineyard received the second year of generous rainfall in the winter and spring of 2006.  The cold springtime temperatures delayed bud break which ensured a long growing season in southern Monterey County.  The vines grew slowly as the soils warmed and picked up pace to achieve their full canopy by early July.  The mild summer season was interrupted by a heat spike that hit 105 degrees on July 22nd and 23rd.  This accelerated ripening, bringing full maturity in the first week of October.

Winemaking:
It was a cool morning when our Sauvignon Blanc was picked and brought into our winery.  We removed the stems and gently pressed the grapes and transferred the fresh juice to a stainless steel fermentor to begin the process of settling.  Two days later, we removed the juice from the solids and inoculated with a yeast strain which produces the fruity aromatics we all enjoy from this varietal.  Eighteen days of fermentation at 57-59 degrees brought us this fresh expression of un-oaked Lockwood Sauvignon Blanc.

Tasting Notes:
This wine style is delicious at any temperature.  For summer feasts, serve chilled, and for fall cuisine, room temperature will show off the richness of this classic varietal.  Enjoy!