Sauvignon Blanc 2017

90% Whole cluster pressed to tank. 10% destemmed with 24 hours skin contact. Settled twenty-four hours then racked to tank, barrel and concrete barrels. 20 ppm so2  added to inhibit malolactic fermented. Native primary fermentation. Bottled      after light fining with    bentonite and sterile filtration.

Typical Santa Barbara season outside of an early bloom and fruit set. September typically being our warmest month, our grapes were not affected by late season heat due to the crop load and early harvest date. The total degree days just over 2500 and annual rainfall for the year 12.33” (36% over the historical average).

Hand harvested, organically farmed grapes, indigenous yeast, naturally occurring lactic acid bacteria and minimum effective SO2

Aromas of sweet citrus, white flowers, gooseberry. On the palate a round mouth-feel harmonizing the burst of citrus and nectarine.