Growing Conditions
The 2004 vintage shows a
heightened mineral and floral component.
Harvest
Physiologically mature, the sémillon was harvested on the morning of September 16th,
at 24.1° brix, 3.40 pH and 6.6 g/L acid. With a low yield of seven pounds per plant, the
sauvignon blanc was harvested at dawn, September 10th, at 21.0° brix, 3.19pH and
8.1g/L acid. The harvest allowed for a natural alcohol of 13.5%.
Bottling
Bottled on May 15th,
filtered and unfined. We never heat and cold treat our wines for bottling.
Winemaking
Using techniques I saw first in Marlborough New Zealand, both the sémillon and
sauvignon were handled in a CO2 environment throughout their lives. Once crushed the
sémillon was soaked then pressed. Avoiding new wood, the sémillon ferments and
matures in old Burgundy barrels on lees bringing full body and velvety texture.
Fermentation was cold and finished in old French oak barrels. 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 without
malolactic fermentation. The wines were blended in April.
Food Pairing
. Ideal with most everything from
the sea, two additional pairings we love are mushroom-filled ravioli and the turkey and
root vegetable dishes of Thanksgiving.
