2007 Sauvignon Blanc, Michael's Vineyard

Release date
July 2008 sold out

Winemaker's tasting notes
An elegant wine, smooth and balanced, with charming notes of roasted hazelnut, toast and honeysuckle. A true explosion of citrus aromas such as candied orange peel, Meyer lemon, and grapefruit. Ripe fruit flavors of nectarine, pear, mirabelle and hints of mushroom. The wine is rounded out with a delicate minerality, a creamy mouthfeel, and a long, silky finish.

Wine and food pairing
Extremely food-friendly and an elegant complement to goat cheese, traditional Blanquette of veal, and sautéed rabbit with bacon and sour cream. Terrific with creamy dishes such as chicken asparagus fettuccini or walnut-breaded sole with a creamy chanterelle sauce.

Grape source
This wine was produced from grapes grown in Michael's Vineyard on Six Sigma Ranch. The grapes were handpicked just after sunrise in late August 2007 and gently carried to the winery in custom-made 35 lb picking bins.

Vinification
The grapes were destemmed and hand-sorted on state-of-the-art sorting tables. About 50% of the berries were gently crushed while the remaining 50% were left whole. The grapes cold-soaked with skin contact for 16 hours at 50°F with a carbon dioxide blanket on top of the must. After pressing, 100% of the juice fermented at a temperature between 55 and 59°F in French oak barrels (50% new; 50% one-year-old neutral oak) in the cave. The wine was stirred twice a week during the fermentation and the 6-month ageing on the lees. No malolatic fermentation occurred and no residual sugar remains.

Technical notes
Blend: 100% Sauvignon Blanc
Appellation: 100% Lake County
Alcohol: 14.2%
TA (g/100ml): 0.66
pH: 3.2
Production: 460 cases

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