2008 Estate Sauvignon Blanc

Our unique mountain site allows us to harvest Sauvignon Blanc at optimal maturity of 23.5º brix while retaining vibrant acidity – just one of the keys to producing our wonderful Sauvignon Blanc.

Optimal harvest conditions and use of neutral oak created a wine that is harmonious and delicious with subtle notes of fresh citrus, flower blossom, and lemon curd that carry on to a refreshing mineral finish.

Initial fermentation was conducted in stainless steel tanks to 4º brix, and then allowed to complete fermentation in two-year old ‘neutral’ French oak barrels. The stainless fermentation allowed us to preserve varietal expression in both flavor and aroma, while the time in barrel added a creamy rich texture and just a suspicion of spice on the nose. In barrel the wine gained complexity, richness, and texture from contact with the yeast lees.

Pairs perfectly with poultry or fresh grilled seafood, such as wildcaught Alaskan Halibut topped with a kaffir lime beurre blanc and lightly sautéed summer vegetables. For an elegant finish to dinner, enjoy with Humboldt fog goat cheese, artisan blue cheese, and apricots.

Cases produced: 250

» View Tech Sheet [PDF]

» How to purchase

» Back to Current Release