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Priest Ranch Sauvignon Blanc 2009

Bottle Size: 750ml Item #: 1686198
This item is not currently available for purchase.

Priest Ranch Sauvignon Blanc 2009 750ml

Priest Ranch Sauvignon Blanc

The vintage offered long steady periods of moderate temperatures. Enticing aromas of fresh apple, wet stone and vanilla bean are followed on the palate with flavors of tropical fruits, floral qualities and lime. The mid palate is fleshy and refreshing adding a nice lift to the finish.

Aromas of fresh apple, wet stone and vanilla bean arefollowed on the palate with flavors of tropical fruits, floral qualities and lime. The mid palate is fleshy and refreshing adding anice lift to the finish.

Sourced from 4 small blocks all planted at 850-900 feet in elevation. Whole cluster pressed and cold soaked for 48 hours.Fermented 10 days in a combination of stainless steel tank (40%), stainless steel drum (40%) and neutral French oak. Thestainless steel tank was racked off of its lees, but the stainless barrels and barrel ferments were allowed to rest on their leesand stirred twice a month for 6 months when all three lots were blended.

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This product is not currently available for purchase.
Priest Ranch Priest Ranch Sauvignon Blanc 2009
BOTTLE SIZE: 750ml
The vintage offered long steady periods of moderate temperatures. Enticing aromas of fresh apple, wet stone and vanilla bean are followed on the palate with flavors of tropical fruits, floral qualities and lime. The mid palate is fleshy and refreshing adding a nice lift to the finish.
 

Notes on the Priest Ranch Sauvignon Blanc 750ML 2009

Tasting Notes Aromas of fresh apple, wet stone and vanilla bean arefollowed on the palate with flavors of tropical fruits, floral qualities and lime. The mid palate is fleshy and refreshing adding anice lift to the finish.

Technical Notes Sourced from 4 small blocks all planted at 850-900 feet in elevation. Whole cluster pressed and cold soaked for 48 hours.Fermented 10 days in a combination of stainless steel tank (40%), stainless steel drum (40%) and neutral French oak. Thestainless steel tank was racked off of its lees, but the stainless barrels and barrel ferments were allowed to rest on their leesand stirred twice a month for 6 months when all three lots were blended.