An early bud break and cold May resulted in poor fruit set, followed by a hot summer. This triggered an early harvest with the lowest yields we’ve ever seen from Sauvignon Blanc.
The result was a beautiful wine with lower alcohol and acid.
The combination of the right clones and cool growing region produced juicy tropical fruit and lemongrass flavors with a touch of minerality at the end of a long finish that are perfect with a wide range of food, including grilled seafood, chicken, oysters, creamy pastas dishes and summer salads.
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