2008 Sauvignon Blanc

Harvest Notes: The Sauvignon Blanc was harvested by hand in September 2008, containing a brix content of 21.6^o at harvest. The Sauvignon Blanc was hole cluster pressed for 2 hours, and then pumped the juice into a chilling tank, where it was left to settle over night. We then racked off the gross lees keeping a small amount stirring which we did 3 times a day for two days. The 2008 Sauvignon Blanc was fermented in a stainless steel tank for 18 days at 60^oF. We bottled 472 cases in March 2009. Alcohol is 11.6%, pH 3.39, TA 6.7g/Ltr, 0% RS.

Color: Straw with a light hue.

Nose: Moderate fig and guava with melon and tropical flavors with a slight mineral character.

Palate: Slightly crisp and refreshing with the taste of guava and figs and a notable acidity. This is a light bodied wine that is well balanced with moderate length.

Drink by: Now, why wait?

Pair with: Sauvignon Blanc is a very food-friendly wine and terrific for appetizers such as artichoke dip, veggie dishes or other dips; garlic or Italian seasonings in creamy sauces; fragrant salads like Greek, Caesar or Garden; Thai food; fish (sushi), poultry and oysters. Make sure to serve the Sauvignon Blanc cool at around 45-50^oF.

Awards: Gold 2009 Jerry D. Mead International, Silver 2009 Toast of Taso, Silver 2009 Tasters Guild Consumer Tasting.