The 2017 Sauvignon Blanc is loaded with aromas of Meyer lemon, short bread, honeysuckle, ginger, and tangerine. Spring blossoms of wisteria and orange abound in the upper register of the seductive perfume. The full-bodied, coating mouthfeel expands out on the palate with a rich crème brûlée-like texture as unctuous notes of Bosc pear, orange marmalade, and lavender honey coalesce along the long, satisfying finish. -Christopher Tynan, Winemaker
The fruit was hand-harvested in the cool darkness of night and arrived at the winery at dawn. The grapes were then held in controlled conditions of low oxygen and cold temperatures. Approximately three-quarters of the fruit underwent gentle, whole-cluster pressing, and the remainder was destemmed before spending between six and twelve hours of skin contact prior to pressing. The juice was fermented in 54% French oak barrels, 41% stainless steel tanks, and 5% concrete eggs. All fermentations were conducted at cold temperatures to preserve the freshness of the fruit. Upon reaching dryness, the wine was aged on its lees and underwent daily or weekly battonage.
Måske det stærkeste hold som er sammensat i Napa til dato. David Abreu (Harlan, Colgin, Bryant Family Vineyards and Screaming Eagle ), Michel Rolland og Chris Tynan (Colgin), er gået sammen og skabt et fremragende team.