Growing Conditions
The 2006 vintage offers great extraction with elegant fruit and
juicy richness.
Harvest
Physiologically mature, the sémillon was harvested on the morning of September 18th,
at 22.7° brix, 3.51 pH and 6.7 g/L organic acid. With a low yield of seven pounds per
plant, the sauvignon was harvested at dawn, September 9th, at 21.3 ° brix, 3.30pH and
9.0g/L organic acid.
Bottling
Filtered and bottled in August. We
never heat and cold treat our wines for bottling
Winemaking
Using techniques we first worked with in Marlborough, New Zealand, both the sémillon
and sauvignon were handled in a CO2 environment throughout their lives. This preserves
the clean, pungent and fresh tone in our st yle. We crushed the sémillon and cold-soaked
it on its skins, pressing it the next day. This builds the weight and creaminess of the
wine. Fermented in old Burgundy barrels, it completed malolactic fermentation and aged
on lees for nine months to develop its bready aromas and supple texture. The sauvignon
was whole cluster pressed and native yeast fermented in tank without malolactic
fermentation. The wines were blended in May.
Food Pairing
Ideal with most everything from the sea, two additional pairings we love are mushroomfilled ravioli and the turkey meats and ro ot vegetable dishes of Thanksgiving.
