Sauvignon Blanc, Semillon
The grapes are sourced from vineyards around Monterey County, from vines that are 15 years old on average. The grapes are hand harvested each season, with 4 tons/acre harvested on average.
The soil is comprised of sandy & shaly loam.
The grapes start with a direct press, and are transeferred to a tank for fermentation on the lees which takes place over 20 days. A mix of 50% selected yeast and 50% ambient yeast is used for the fermentation process. Total Sulfite count is 26mg/L. There is minimal filtration and no fining prior to aging.
The wine is aged for 5 months in 60 gallon French oak barrels, followed by 4-10 months of aging in bottle before being released.
New Jersey and New York
Aromas of lemon verbena, honeydew, and passionfruit. Flavors of lemon and lime are lively and refreshing. The small touch of oak accents the bright acidity by adding elegant texture.