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Our goal was to showcase the high valley terroir that is especially suited for sauvignon blanc. These 20 year old vines are planted on a sloped hillside along the ridge of our home ranch property. The topography of the site allows the vines to enjoy a soft exposure in the mornings, and relief from afternoon heat. These grapes retain their natural acidity due to the cooler nighttime temperatures, requiring no adjustments in the winery. The rocky volcanic soils keep the plant vigor in check, while providing a sense of minerality in the wine.
These vines were harvested by hand in the early hours of the morning and transported to the winery with haste. Once the grapes were pressed and allowed to settle for two days, the juice was carefully racked to barrels for fermentation. We fermented the juice at 60°f to preserve the delicate aromatics. The wine was aged nine months sur lees, with barrel stirring once a week, to add a gentle weight to the palate and decrease the need for added sulfites. The barrels selected were 100% french, 20% new oak from a variety of renowned cooperages. The combination of light and medium toast barrels add depth meant to accent the wine, not overpower it.
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