Description
WINEMAKER NOTES
The 2023 Sauvignon Blanc incorporates our estate-grown sémillon and
sauvignon musqué, that we planted on the Aperture property in 2019. These two
estate blocks were hand-harvested in early September at the same time as the
sauvignon blanc from Farrow Ranch in Geyserville. The sauvignon blanc from Dry
Stack Vineyard in the Bennett Valley AVA was brought to the winery in early
October, consistent with this vineyard’s unique late-ripening characteristics.
We lightly whole cluster press the fruit, basing each pressure step on the acidity
of the juice. Pressed juice goes to a stainless steel tank where we settle and chill
at 50°F. After three days, we clean-rack the juice to a smaller tank leaving the
heavy sediment behind. Fermentation starts naturally and stays below 56°F until
18 brix when we transfer the young wine to barrels. Once transferred to barrel, the
wine is placed in our cold barrel room to keep fermentation cool and slow to
intentionally preserve the bright aromatics and fresh quality. The wine ages in
barrels sur-lie for 6 months.
— WINEMAKER JESSE KATZ
