The Sauvignon Blanc from our Estate vineyard has a great duality of the greener grassy notes I love so much because of my time spent New Zealand as well as the warmer, richer, more tropical notes, reminiscent of Santa Barbara County. The 2019 harvest season was marked by a very temperate spring and summer, leading to higher natural acidity in the fruit. With amazing fruit quality and lower yields, we were able to take a more “hands off” approach to our Sauvignon Blanc production. To really allow the varietal characteristics to shine through, we destemmed and crushed our sauvignon blanc grapes and left them on skins for 24 hours.
This extra maceration time allowed us to extract additional aromas and flavors. For me, texture in wine is so important, especially white wines. We strive each year to improve the textural aspects of each one of our wines. We achieve this by employing a long, cool fermentation, as well as aging in mix of stainless steel and neutral French Oak barrels. The 2019 “Unplugged” Sauvignon Blanc showcases mouth-watering notes of savory gooseberry, ripe passionfruit, pineapple dole whip, and aromatic lemongrass.