Description
100% Sauvignon Blanc. Some wine was barrel fermented with native yeast to highlight the local terroir, and some was cold fermented to preserve varietal character and freshness. Additionally, a 36-hour skin maceration and lees aging contributed to the wine’s depth and structure. After fermentation, the wine was held on the lees in stainless steel tanks until bottling when it was lightly filtered. The bouquet is very herbaceous, suggesting spring grasses, bell pepper and a hint of tropical fruit. The palate shows bright flavors of passion fruit, papaya, tart green apple and cantaloupe, followed by underripe apricot and wet-stone minerality. The pleasant acidity is nicely balanced by a creaminess on the palate typical of wines matured on lees. Simple yet elegant, this is the perfect summer apéritif.
