Tropical with intense aromatic whiffs of gooseberry, melon and lime
The entry is expressive and vibrant, followed by refreshing acidity with weight for balance
A wonderful pairing for shellfish, salmon, tangy goat cheese, as well as grilled asparagus and roasted artichokes with aioli.
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 17 year old vines and 0.5 acre of 11 year old vines, growing in deep and well drained soils, (Myersville/Catocin). The vines are cane pruned to the Open Lyre trellising system.
2012 was an excellent year for growing our Sauvignon Blanc. Bud break occurred very early, around the last couple days of March. Flowering was also early, at the end of May. Summer temperatures were normal, with some hot days and some cool ones. Rainfall was rather low for most of the summer, turning very dry in August just before harvest. A couple of rain events occurred in late August and early September but after these, the rest of harvest was beautifully dry, sunny and warm.
Hand harvested on 21 August, (west facing canopy) and again on 30 August, (east facing canopy), the grape clusters were chilled for 24 hours in our walk-in cooler 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 February, 2013.
280 cases produced. Drink now but can improve with 5 additional years of bottle aging.