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n the style of the Loire Valley we fermented two-thirds of this wine in 130 gallon puncheons, allowing us to gain barrel ferment complexity, as well as the subtle influence of new French oak. The remaining portion embraces the new world; fermented and aged in stainless steel at cool temperatures to preserve the gooseberry and tropical fruit tones. Both lots undergo no malolactic fermentation to retain a crisp acidity, and receive extensive lees stirring to give fatness and richness to the palate.
The wine has an intense nose of gooseberry, melon and hay aromas, with hints of lime, grapefruit and flint. The palate is lively and vibrant, yet supple with great fruit richness and length.
"As deep and well-fruited as Sauvignon Blanc is likely to get, this rich and outgoing rendition from Clos Pegase leads with classic varietal aromas of melons, sweet limes and leafy greens and follows with rich, mouthfilling flavors that are enriched by wonderfully proportioned oak. It is fairly full-bodied and slightly fleshy in feel, and, for all of its richness and size, it is beautifully balanced, remarkably vital and very light on its feet. "
92 Points
Connoisseurs' Guide
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