HARVESTED: September 6th, 2018
VINEYARD: Santa Cruz Mountains, Dry Creek Valley
SOILS: loamy clay
BOTTLED: February 2018, 500 cases
COMPOSITION: 100% Sauvignon Blanc
WINEMAKER: Colin McNany
A cool spring pushed bud break to early April with flowering in June. A moderate summer, with
temperatures lower than normal, allowed fruit to mature slowly and evenly. For the first time in many
years there was no heat spike in September, again, allowing for extended hang time and phenolic
ripeness. Overall, fruit came in later, with yields up, sugars down, and quality exceeding expectations –
any winemaker’s dream!
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 at 58 degrees F for 20 days to maintain
fresh, crisp aromatics. The wine was cold stabilized, fined with Bentonite, and then sterile filtered. 30
ppm SO2 at bottling.
Aromatics of guava and starfruit jump from the glass with mint and lime zest on the palate. The wine is
crisp and easy-drinking how one would expect of any Sauvignon Blanc, yet pleasantly surprising and
seemingly counterintuitive in its depth and lush texture. An easy drinker for a deep thinker!