With aromas of pineapple, wet stone and fresh cut grass, this Sauvignon Blanc is the perfect summertime wine. The fresh acidity and zingy hints of lemon peel make it a versatile wine for food pairing.
HARVEST & WINEMAKING
The grapes are from the Mello Vineyard in Yountville, which is planted to three clones, including Sauvignon musqué, that were all picked September 5 at 23.5 Brix. The grapes were destemmed and moved to tank with a must pump and copious amounts of dry ice, where they sat on the skins at 45°F for approximately 20 hours. The juice was then pressed from the skins, racked after cold settling and allowed to gently warm up. After inoculation, a slow crawl of fermentation began and lasted approximately one month. The wine was moved to stainless steel barrels at the end of fermentation, undergoing no malolactic fermentation, and left on the lees for 4 months before bottling and release in April 2014.
THE 2013 VINTAGE
The 2013 harvest was unbelievable in many ways, even coming after the amazing 2012 vintage. The near floods at the end of 2012 set us up nicely to weather the very dry season of 2013. The growing season started earlier, giving us plenty of time to ripen another solid crop. Harvest was a dream: it was the first vintage in a long time where the moderate temperature meant winemakers were truly able to take their time—neither rain nor heat spikes got in the way of bringing in nearly perfect grapes.
This is a food friendly wine that goes great with sushi, oysters, salads and delicate fish dishes.