HARVESTED: August 26th, 2016
VINEYARD: Atherton and Woodside.
SOILS: Bale loam clay
BOTTLED: April 15, 2017, 385 cases
COMPOSITION: 100% Sauvignon Blanc
WINEMAKER: Colin McNany
After quite a serious multi-year drought, the winter rains almost returned to normal, bringing temporary
relief to our heat stressed vineyards. January was warm, and kicked the vines into a stage of advanced
bud break. A cool summer helped push the harvest back about a week, allowing for maximum hang time.
This hang time was very welcomed to encourage the phenological ripeness of the berries, developing ripe
flavors and lignified tannins. We were able to harvest the vineyards successional throughout September
which resulted in some great wines to come.
Grape clusters were hand picked, destemmed, and gently basket-pressed into stainless steel tanks.
Racked once off the gross lees, the juice was then fermented @ 58 degrees F for 20 days to maintain
fresh, crisp aromatics. The wine was cold stabilized, fined with Bentonite and Gelatin, and then sterile
filtered. 30ppm SO2 at bottling.
Crisp aromatics of passionfruit, papaya, star fruit and melon jump out of the glass. The palette is linear
and fresh, with focused acidity and great minerality.