(From 2003 Vintage) After picking, the grapes were pressed as quickly as possible and the juice was chilled and settled for two days. After decanting the clearest juice, we added Champagne yeast and kept the fermentation temperatures below 60 degrees. By fermenting and aging this 100 percent Sauvignon Blanc in small stainless-steel tanks, we highlighted its racy aromas of grapefruit zest, lemon/lime and pineapple. Our Sauvignon Blanc is delicious to sip on while preparing a meal, and its vibrant flavors and acidity...
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