Winemakers across the state experienced several challenges during the 2008 growing season. Spring frost damaged some vineyards, which significantly reduced the crop size. The upside of this was the remaining fruit was characterized by smaller berries with more concentrated flavors. The subsequent heat wave in late August produced rapid ripening of white grapes, which forced harvest to begin several weeks early so we wouldn't lose the natural acidity we look for in Sauvignon Blanc. Despite the fact the weather kept us on our toes, the wine displays a lovely balance between sweet, juicy flavors and a bright, zesty palate. The wine is pale straw in color with aromas of guava, pineapple, tangerine. Pink grapefruit, lemon, fig and melon are found on the palate.
Serve chilled with simple crepes, a salad topped with goat cheese, or Chinese egg rolls.