The grapes for this Sauvignon Blanc are sourced from the eastern side of the Santa Ynez Valley. 22% of the juice is barrel fermented in neutral oak puncheons to give texture to the lean character of their wine without compromising the racy acids naturally found in Sauvignon Blanc.
This wine pairs well with light or spicy foods found in Pacific Rim cuisine, and pairs particularly well with Thai food. It is also a great match for seafood and salad.
The 2009 vintage contains 3% Riesling from our Lafond Vineyard, which adds a tropical fruit accent. Roughly 40% of the fruit comes from vines in excess of 36 years old, lending depth and concentration. Bruce barrel fermented 20% of the juice in oak puncheons to give texture to the lean character of this wine without compromising the racy acids naturally found in Sauvignon Blanc.
Our Sauvignon Blanc is a perfect wine to pair with light or spicy foods found in Pacific Rim cuisine, a favorite with the Thai cuisine. This wine is also a great match for many seafood preparations and salads.
This 2008 vintage also contains 8% Riesling from Fess Parker's Camp 4 Vineyard, which adds a tropical fruit accent. Roughly 40% of the fruit comes from vines in excess of 36 years old, lending depth and concentration. Bruce barrel fermented 20% of the juice in puncheons to give texture to the lean character of this wine without compromising the racy acids naturally found in Sauvignon Blanc. This Sauvignon Blanc is a perfect wine to pair with light or spicy foods found in Pacific Rim cuisine, and is a favorite with Thai cuisine. This wine is also a great match for many seafood preparations and salads.
