The freshness of Sauvignon Blanc’s flavor—from bell pepper and cut grass to passionfruit, gooseberry, and ripe kiwi lend it to a range of light, summery dishes including salad, seafood, and mild Asian dishes. Sauvignon Blanc settles in comfortably at the table with notoriously difficult foods like goat cheese and asparagus. When combined with Sémillon (and perhaps some oak), it can be paired with more complex seafood and chicken dishes.
The fruit was harvested at the ends of March. The must was slowly fermented in small stainless steel tanks at 13°C (55° F) during 25 days. To enhance the aromas, several strains of yeast were used to obtain varied and complex aromas. Once the wine was dry, it was clarified, cold stabilized and matured in stainless steel tanks.
Pale yellow golden color and bright. Presents itself in nose with a medium-high intensity, notes of green pepper and minerality for a start and continuing with reminders of pear, pineapple, green apple and lemon. In mouth, it feels a bit sparkly, dry, the green pepper is confirmed adding some grapefruit as well. It is a very fresh wine with high acidity and balanced.
This is an ideal wine to use as aperitif or accompaniment for seafood or fresh vegetables preparations. Mixed ceviche, Low-fat fish with herbs and lemon or green salad would be great companions for this fresh wine.