Growing Conditions
The
sémillon comes 100% from the ri verbed gravels of the Yakima Bend vineyard, just west
of Red Mountain. The sauvignon blanc was grown in the volcanic sands of the Wahluke
Slope vineyard, just east of Mattawa.
Harvest
Sémillon:
The grapes were harvested on the morning of October 25, at 23.0° brix, a pH of 3.25
and a TA of 8.0 g/L.
Sauvignon Blanc:
With a yield of two tons per acre, the sauvignon blanc was harvested on September 28,
2000. It came in at 24.8 ° brix, 3.35 pH, and 7.3 g/L.
Bottling
Bottled July 5, 2001.
Winemaking
Sémillon:
The wine was basket pressed, and barrel fermented in four ’98 French oak barrels from
both Sirugue and Francois Frere. Montrachet yeast was added to the wine, and it was
aged on lees. The wine underwent full malolactic fermentation, no fining, and was
sterile filtered.
Sauvignon Blanc:
We encouraged a native yeast ferment, and used ’98 French oak: Sirugue and Francois
Frere. The sauvignon blanc underwent a full malolactic fermentation and was aged on
lees for four months. Two barrels were produced.
