Our 2019 Sauvignon Blanc is a blend of grapes picked at different times to yield a complexity of flavours and acidity. Different leaf removal strategies were employed to give a variety of bunch exposure times and subsequent flavour development. Crop levels were kept low at 3 tons per acre.
The fruit is hand harvested and allowed to cool overnight. Flavours ripened quite early enabling us to pick at lower sugar levels, thus crafting a lower alcohol wine. Grapes are de-stemmed and cold soaked for 12-16 hours and then pressed. Free and press run juices are kept separate. To create heightened complexity in aromatic esters, fermentation is long and cool, done in stainless steel tanks, with 10% fermented in neutral oak puncheons. We also apply a variety of yeasts specific for promoting our desired aroma and flavour components. The wine is maintained on light lees for 4 months prior to fining, filtration and bottling.
Food Pairing Notes
With its herbaceous notes Sauvignon Blanc pairs well with similar green herbs. If it has parsley, rosemary, basil or mint, the chances are Sauvignon Blanc will make a great pairing.
The wine is light so keep your pairing light: try chicken, turkey, pork, halibut, crab, lobster, haddock, bass or cod.
Try a fish dish with a herb driven sauce and a cucumber dill salad with goat cheese.
Katherine McEachnie: This is exceptional Sauvignon Blanc displaying notable freshness, vivid herbaceous and keen fruit aromas. The palate presents a ying yang of tartness balanced out with refresihng fruit and vanilla spice. The finesse mirrors the high quality of Sauvignon Blanc wines that are produced in the old world regions of Sancerre and Pouilly Fume of the Loire Valley, France. Without a doubt the best Sauvignon Blanc I have tasted from anywhere in the Okanagan Valley. 94 points.