Lively varietal aromas of grass, fresh citrus and herbs with slight taste of melon. Fresh and crisp, with lively body and a lingering finish.
The Sauvignon Blanc fruit was harvested in September of 2005. The vintage was characterized by a long, somewhat cool growing season which gave the resulting wine excellent structure and a crisp finish. The lots were fermented at cool temperatures in stainless steel to retain the natural fruity flavors of the Sauvignon Blanc grape. A small portion was aged in 2000 gallon French oak tanks to mellow the wine without adding oak character. Winemaker Pat Henderson held the fruit from each vineyard lot separate throughout fermentation and aging, blending just prior to bottling for optimum flavors.