The majority of these grapes came from Southern Monterey County, from our San Lucas Vineyard, near the Pacific Ocean. This cool climate is excellent, providing fruit that supports a wine with a solid acid profile. We built the wine using the standard California Sauvignon Blanc clone, but also the Sauvignon Blanc Musque clone for phenolics and added complexity. Additionally, we picked at three different ripeness levels to expand aromatic range and intensity.
This Monterey County Sauvignon Blanc is bursting with crisp, refreshing notes of citrus and passionfruit. It is sur lie aged to bring out the fullest flavors and a richer mouthfeel, and reveals a tropical, fruit-forward flavor profile.
Pair with oysters on the half shell, spinach salad with goat cheese and walnuts or citrus garlic shrimp.
Pressing the grapes gently utilizes the best juice to bring out flavor. Slowed fermentation amplifies the grape’s natural fruit character.
The finished wine was sur lie aged for 3 months to develop fuller, more expressive Sauvignon Blanc flavors and a richer mouthfeel.
About 10% of the wine was aged in barrel for just over a month to impart a richer, smoother texture.
2016 Monterey County–91 Points & Gold Medal, Beverage Testing Institute