THE WINE The 2006 Sauvignon Blanc is a blend of Sauvignon Blanc with 25% Semillon. Twenty-eight percent of the wine was barrel fermented and aged six months sur lie. Sauvignon Blanc from our own vineyard and a nearby site has consistently offered luscious and intense fruit flavors. The estate grown Semillon brings additional layers of complexity, and sur lie aging of the barrel fermented portions gives a rich mouth feel and a hint of oak. THE VINEYARDS The estate grown Sauvignon Blanc and Semillon, along with our neighboring Linsteadt Sauvignon Blanc, flourish in our red, granitic soils. Modern trellising and judicious irrigation allow for the development of the concentrated character. WINEMAKER NOTES Lime, grapefuit, and spicy aromas lead to racy flavors of citrus, melon, and tropical fruit with rich texture and a lingering finish. FOOD RECOMMENDATIONS Our Sauvignon Blanc enhances the enjoyment of oysters on the half shell, grilled swordfish, or lemon-seasoned chicken breasts. The wine also stands up well to spicy preparations such as Jamaican jerked chicken or southern Italian pasta and vegetable dishes. TECHNICAL DATA Varietal Composition: 75% Sauvignon Blanc, 25% Semillon Harvested: August 27 to 30, 2006 Brix at Harvest: Sauvignon Blanc: 23, Semillon: 21 Alcohol: 13.5 % by volume Residual Sugar: 0.1% Vinification: 72% stainless steel fermented 28% barrel fermented in puncheons Barrel fermented wine was sur lie aged 6 months. Bottling: 1,700 cases bottled. |