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Winemaking
After harvest, the grapes selected for this wine were whole cluster-pressed, in order to avoid harsh phenolics. The must was then chilled to allow most of the solids to settle before being racked to the fermenter to give a more elegant mouthfeel. The clear juice was fermented in stainless steel tanks (70%) and oak barrels (30%) at 60-70 degrees Fahrenheit for two to three weeks. The wine was aged sur lie for two months prior to racking, fining and filtering. The wine then spent two months in bottle before release.
Review
From a winery that focuses on Zinfandel, it might be easy to overlook, but this is a Sauvignon Blanc that’s just a bit different from the norm. Grown in the cooler climate of the Russian River Valley, it opens with a distinctive nose, filled with aromas of limes, lemons, bell peppers, wild grasses, and gooseberries. The palate echoes the nose, with a pleasant zip of acidity that gives the wine a nice, fresh character. Shellfish or an Asian stir-fry would make excellent companions to a bottle. For under $20, it’s a pretty good value, too.
FBWorld Panel Score: 89
