This Sauvignon Blanc, from the hart of Santa Maria Valley, was picked early to capture its bright acid and varietal character. The fruit was destemmed upon arrival, and allowed to sit on its skins for 5 hours before pressing. This process gave rise to more complex aromatics and phenolic character. This traditional white wine pairs well with most shellfish, spring dishes, or lightly seasoned poultry.
More akin to a Sancerre with it’s lemongrass, Asian pear, and tarragon, this Sauvignon Blanc has a subtle richness that is hard to achieve without tipping the scale. This classic summer white has incredible balance, also quite fresh and vibrant due to it’s lively acidity. Passionfruit, guava, Meyer lemon and nectarine are complimented by complex aromatics of flinty wet stone and hints of basil.
Chemistry: Finished total acidity 0.68 with a pH of 3.45, 13% Alc.
Fermentation / Élevage: Concrete and stainless steel barrels were utilized. Fined, gently filtered.