Winemaking Techniques
Cold skin maceration was carried out for six hours before the juice was left to ferment in stainless steel tanks for three weeks at 12°C. The wine was left on the gross lees where batonnage was applied for a week. It was then racked and left on the fine lees till right before bottling.
Vineyards
Grapes grown on sandy loam soils and colder sites got preference during selection. The vines are not irrigated throughout the ripening season, forcing them to dig their roots deeper in search of water.
Vintage Conditions
Bud break was 5 to 7 days later compared to the 2020 vintage, giving rise to later flowering and a late start to the 2021 season. Rain and cold weather conditions at the beginning of November had a very positive effect on set and was a contributing factor to a better 2021 season. The cool summer conditions gave the 2021 season a start with a slow ripening period and grapes reached phenolic ripeness 3- 4 weeks later. These factors contribute to more fruit intensity and higher acidity levels.
Food Pairing
Seafood
Asparagus
Artichokes
Boursin Cheese
Varieties: 100% Sauvignon Blanc
Harvest Date: January & February | Vintage: 2021
ALC: 13.5% | RS: 2.32g/l | pH: 3.39 | TA: 5.3g/l
