The elegant and lively 2019 Sauvignon Blanc opens with a feast of ambrosial lemon curd, elderflower, bosc pear flesh, and apricots aromas. There is also delightful array of toasty brioche, coconut, and orange blossom notes reveling amongst the upper register. A beautifully bright acidity leads the entry with a nectar of citrusy key lime and grapefruit, followed nicely with pineapple, and honeydew melon flavors. The grand finish flourishes with pleasurable hints of marzipan, oyster shell, honeycrisp apple, fresh mint, and green tea.
The fruit was hand-harvested in the cool darkness of night and arrived at the winery at dawn. The grapes were then held in controlled conditions of low oxygen and cold temperatures. Our fruit underwent gentle, whole-cluster pressing which releases the delicate, prized juices from the clusters and creates a deeper level of complexity. The juice was fermented in 68% French oak barrels, 30% stainless steel tanks, and 2% concrete eggs. All fermentations were conducted at cold temperatures to preserve the freshness of the fruit. Upon reaching dryness, the wine was aged on its lees and underwent daily or weekly battonage.
93 Points Wine Enthusiast – “This delightfully complex, structured white blends in 12 Smillon and 3 Sauvignon Vert, fermenting in a majority of French oak, as well as stainless-steel tank and concrete egg. Seamless and supple, it explodes in lemon meringue, tangerine and a subtle hint of brioche, long on the finish in crushed rock and stone.”
90 Points Wine Spectator – “Restrained and elegant, featuring plush flavors of melon, nectarine and apple, revealing a thread of spice and dried flowers. Delicate acidity weaves in and out. Finishes on a note of lemon curd. Drink now. 9,980 cases made.”