Aromas and flavors are of citrus, apple and accents of toasted oak. In the mouth this wine is bright and crisp with forward citrus and subtle grassiness. Best enjoyed now or over the next year. This wine is wonderful as a warm weather aperitif or paired with light, fresh salads, pastas or seafood. Vintage Vintage 2000 began with the warmest winter on record, which gave way to a very warm spring punctuated by a record heat spell in mid June. The warm weather moved us two to three weeks ahead of schedule. A more temperate summer followed, allowing the grapes to ripen evenly. Harvest began three weeks ahead of "normal". Sauvignon Blanc was harvested from 8/24 - 9/12 and we were very pleased with the excellent quality and yields of 2000. Press cuts were taken to keep the pH low and ensure a crisp wine. Vinification The grapes for this wine grew on four-to-24-year-old vines selected from 12 blocks in nine vineyards. All lots were tank fermented in stainless steel. None of the wines underwent malolactic fermentation, and 90% of the final blend was aged for three months on French oak. The special care that encouraged the perfect fruit/acid balance in the vineyard was also taken in the cellar to ensure the same balance in the bottle. The wine was bottled in March 2001. Alcohol: 13.5%, total acidity: .56, pH: 3.43, residual sugar: dry. 28,810 cases produced.