The grapes for our Sauvignon Blanc were gently whole cluster pressed in a membrane press to minimize the extraction of bitter phenolics. The juice was delivered to the fermentor via centrifuge to create a more elegant mouthfeel. The must was then fermented at temperatures ranging from 60°F to 65°F, which is warmer than usual for most Sauvignon Blanc wines, in order to bring out more of the tropical and ripe citrus notes. After fermentation, the wine was aged off of its lees and bottled with no oak contact to preserve the bright fruit flavors.
A versatile wine, our refreshing Sauvignon Blanc pairs well with a range of foods from spicy Thai dishes to summer salads and pasta.