From the Vine: Vertical-shoot-position (VSP) young-vine Sauvignon Blanc from cooler-climate Coombsville AVA, farmed by renowned viticulturist Mike Wolf and picked at 23.2° brix on August 31st 2020.
To the Cellar: Crushed & destemmed to direct bladder press, preserving freshness, color, and acidity. Low & slow fermentation at 50°F targeting a 1° brix drop per-day with Stellenbosch-isolated yeast to dryness.
For the Table: Dry, but not... while there's no residual sugar, the palate picks up a sweetness that is almost tropical: pineapple, guava, with a hint of nutty macadamia that belies its place in our temperate sphere. Fruit on the front, a bit of pleasant bitterness on the back, the wine pairs equally well with an informal appetizer of fried calamari and or a formal family dinner of roast chicken.