2013 Sauvignon Blanc

Wine Style

Dry and bracingly crisp.


Located on the west slope of the Blue Ridge Mountains, around 1,100 feet above sea level. The first grapevine planting here at Glen Manor in 1995, this planting consists of 1.2 acres of 18-year-old vines and 0.5 acrse of 12 year old vines, growing in deep and wwell-drainedsoils, (Myersville/Catocin). The vines are cane pruned and trained to the Open Lyre system.


In 2013 we experienced a rather troublesome, wet spring and summer and thankfully, during the critical ripening months of August, September and October the weather turned very warm, dry and sunny. Bud break occurred around mid-April, flowering, the first week of June and veraison, the first week in August. We harvested on September 9 and 17, 4.1 tons to the acre or 56 hl/H.


With both harvests, the west facing canopy (9 Sept) and the east facing canopy (17 Sept), 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 gently 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 two lots were blended and aged on light yeast lees without going through malolactic fermentation. This wine was bottled in February 2014, producing 385 cases.

Drink now but can improve with some additional years of bottle aging.


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