The Sauvignon Blanc fruit was 100% whole-cluster pressed to minimize astringency from the skins. Once settled, a portion of the juice was placed in small neutral French oak barrels, while the majority was moved to stainless steel tanks for fermentation. This combination allows the wine to develop a balanced level of crispness. The wine in barrels is sur lie aged and stirred consistently. The final blend was a combination of lots that provided a perfect balance of richness, bouquet and mouth feel.
The Sauvignon Blanc is a golden straw color and displays aromas of lime, melon, grass and a touch of passion fruit notes. On the entry, the juicy grapefruit acidity integrates well with a medium body mid palate mouth feel. The kiwi, green apple and peach flavors evolve into a hint of minerality that adds complexity to the finish.