Growing Conditions
The 2003 vintage shows a
heightened floral component.
Harvest
The sémillon was harvested from a modest yield of ten pounds per plant on the morning
of September 15th, at 23.0° brix, 3.25 pH and 6.8 g/L acid. With a yield of seven
pounds per plant, the sauvignon blanc was harvested at dawn, September 12th, at 21.0 °
brix, 3.27pH and 5.8g/L acid.
Bottling
Bottled on April 29th, filtered and unfined. We never heat and
cold treat our wines for bottling.
Winemaking
The sémillon was crushed, pressed and barrel fermented in French oak barrels one to
four years old. It completed malolactic ferment and aged on lees for eight months to
develop the bready aromas and supple texture. The sauvignon blanc was whole cluster
pressed, fermented in tank, and underwent partial malolactic fermentation. The wines
were blended in April.
Aging
The sauvignon blanc is tank fermented and aged. This
brings the crisp bright finish to the blend. Sémillon ferments and matures in old
Burgundy barrels on lees bringing round body, smooth texture and bready aromas. New
wood is not used.
Food Pairing
Our whites pair with most everything
from the Sea. Two tried and true pairing we love are mushroom and turkey based
dishes as well.
