The fresh style of Sauvignon Blanc for which Geyser Peak is famous is best enjoyed in the first 18 months after release when the fruit flavors are most abundant and the acidity bright and crisp.
Our sourcing for Sauvignon Blanc extends all over the north coast including Sonoma, Lake, Mendocino and Solano Counties, and even far-off Clarksburg. Blending from these diverse appellations ensures the multi-layered flavor profile that is a signature of Geyser Peak Sauvignon Blanc. While we source small amounts of the best-known clones (from 530 to Musque) our perennial favorite is Clone 1 for its distinctively grassy varietal character.
In the vineyard, we leave a leaf layer over the grape clusters to promote steady ripening and flavor development, and to encourage balanced vegetative growth. The fruit is harvested by machine in the cool early morning hours for minimal skin-to-juice contact en route to the winery. Geyser Peak’s Director of Grower Relations works closely with several grower partners – many of whom have worked with us for over a decade – throughout the season to guarantee that farming practices are in line with our style objectives.