 |
|
Wine Details
Price:
$15.00 per bottle
Description:
Our Sauvignon Blanc ripens mid-September, usually just after the Seyval. In certain years, fruit is dropped earlier in the season to insure fully ripe fruit at harvest. Fruit is hand harvested, chilled overnight, hand sorted, and whole cluster pressed, skipping the destemming and crushing operation. The goal is to avoid any possible pickup of unpleasant flavors from skin contact in the crusher. The juice is cold settled, racked and inoculated with VL-3 yeast, specially selected for the Sauvignon Blanc. A long, slow fermentation produced varietal herbal qualities with hints of citrus and grapefruit. Silver Medal ~ 2002 Virginia Governor's Cup Silver Medal ~ 2001 Virginia State Fair. Silver Medal ~ 2001 VWGA Virginia Wine Comp. Bronze Medal ~ 2002 VWGA Virginia Wine Comp.
|
|
Varietal Definition
Sauvignon Blanc:
Sauvignon Blanc is widely grown in California — at over 15,000 acres, it’s now the third most planted variety — and often assumes the moniker ‘Fume Blanc’. This popular synonym, credited to Napa’s Robert Mondavi, derives from the grape’s historic home of Pouilly in France’s Upper Loire Valley, where Sauvignon Blanc is the dominant varietal and goes locally by the name of ‘Blanc Fumé’. When treated with respect and afforded suitable growing conditions, Sauvignon Blanc is one of the wine world’s darlings. Steely, racy acidity, green, gooseberry fruit, asparagus and a grassy, herbaceous character characterize dry wines made from this grape.
|
|