Grapes are hand-picked during the first week of March into small picking lugs and
pressed after ten hours of skin contact. Juice stays on the lees for three days prior
to inoculation for start of fermentation that takes place at 15-16 degrees Celcius.
95% of wine is fermented and in stainless-steel, 5% barrel fermented in seasoned French oak without Malolactic fermentation. Blending and bottling take place four to six months after harvest.
"Elki’s 2008 Sauvignon Blanc has an expressive bouquet of spring flowers, melon, grapefruit, and lemon-lime. Impeccably balanced, this pure, vibrant wine has a long, fruit-filled finish and should provide pleasure for the next two years. "
The Wine Advocate
"Light yellow. Sharply focused lime and grapefruit on the nose, along with notes of white pepper and anise. Fleshy but energetic, with sweet pear and tangy citrus flavors underscored by dusty minerals. The herbal note repeats strongly on the spicy, impressively persistent finish. This wine's vibrancy and clarity are worthy of note."
International Wine Cellar