2011 Sauvignon Blanc


Herbal and grassy aromas with a whiff of boxwood


A crisp and sassy wine with mineral and tropical fruits ending clean and bright

Food Pairings

In cooler months with briny raw oysters, and in warmer months try grilling a variety of garden vegetables skewered with shrimp.


Located on the west slope of the Blue Ridge Mountains, around 1,100 feet above sea level. This planting consists of 1.2 acres of 16 year old vines and 0.5 acre of 10 year old vines, growing in deep and well drained soils, (Myersville/Catocin). The vines are cane pruned to the Open Lyre trellising system.


For our Sauvignon Blanc, 2011 was a near perfect year. Bud break occurred normally, around mid-April and flowering too was normal, around the first of June. Summer temperatures were normal, with some hot days and some cool ones. Rainfall was normal for most of the summer, turning very dry in August just before harvest. The west facing side of the vines were harvested during the dark and cool morning hours of August 25, just before 1.5 inches of rain fell from the remnants of hurricane Irene. Then on September 3 and again at night, the east facing side of the vines were harvested just before the onslaught of Tropical storm Lee. 2011 went downhill from here.


The grape clusters were chilled for 24 hours to help retain fresh acidity and delicate aromatics. To extract the juice, whole clusters were pressed with the first light press fraction or free run juice being separated from the later moderate press fraction or press juice. This press juice was later sold on the bulk market. The free run juice was cold settled for 48 hours and then racked and inoculated with two different yeast strains for fermentation in two separate stainless steel tanks. Fermentation lasted about 30 days at around 55 degrees Fahrenheit. After completion of fermentation, the wine was blended back together and aged on light yeast lees without going through malolactic fermentation and bottled in January, 2012.

500 cases produced. Drink now.


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