WINE PROFILE Harvested: September 2002 Sugar Level: 22.2° Brix Bottled: December 2002 Release Date: February 2003 WINE INFORMATION Fermentation: 100% stainless steel Key Varietal Component: Sauvignon Blanc Acid/pH: 0.63/3.29 Alcohol: 12.0% Residual Sugar: 0.19% Production: 90,000 cases
FOOD PAIRING Sauce Weight: Light Acidity of dish: Medium to medium high Preferred Cooking Method: Baked, poached, and served with salads Base Ingredients: Shrimp, Mussels, Sole, Scallops, Sea Bass, Chicken, Game Hens, Turkey Bridge Ingredients*: Citrus, Fennel, Bell Peppers, Garlic, Capers, Curry, Dill, Basil, Cilantro, Pine Nuts, and Almonds Cheeses: Goat, Swiss, Feta, Parmigiano-Reggiano,
The goal with our Echo Ridge Sauvignon Blanc is to capture the true varietalcharacter of the Sauvignon Blanc grape and preserve the full range of flavorsthrough anaerobic processing and cool fermentation in stainless steel. The wineis as clean and crisp in style as possible, and for that reason it pairs well with awide range of foods.This wine has fresh aromas of green apples, fresh grass, and lemon. In themouth, the wine is bright and full, with clean flavors of tarragon, lemon, andgreen apple. Subtle hints of lime and fresh mint add complexity. The finish isclean and crisp.