Zippy acidity lends a crisp freshness to the tropical flavors of mango, kiwi, lemongrass & freshly squeezed grapefruit. Juicy and refreshing, with aromas of honeysuckle, peach, and grapefruit rind. Medium bodied, with a smooth, minerally finish.
The Sauvignon blanc grapes are treated using two different methods. To enhance the delicate tropical fruit flavors, a portion of the fruit goes directly into the press as whole clusters. The remaining fruit is de-stemmed and left in contact with the skins for several hours before pressing, amplifying the grapefruit/citrus components. All of the juice is fermented at cool temperatures in stainless steel tanks using a variety of yeast strains selected to bring out the aroma and flavor profiles of Sauvignon Blanc.