Our first Sauvignon Blanc we grew at Conner Lee Vineyard, where we’ve grown decades of outstanding white wines. Grown in a cool, elevated site in the larger sunny and warm Columbia Valley, Sauvignon Blanc can thrive. We choose a classic stainless steel fermented style you’ll enjoy. The bright youthful lemony-apple fruit has light flowery tones and just a kiss of toast from 20% barrel fermentation. This fullbodied, bright, lip-smacking Sauvignon Blanc can match a meal of fresh spring greens, summer fish or join a book by the pool and become an inspiration for dinner.
2018 offered picture-perfect ripeness and good freshness of
acidity for this rich and bright Sauvignon Blanc style everyone
loves. A clean crop of yellow-green fruit was ripe in late
September. Together at Conner Lee Vineyard, we’ve grown
outstanding white wines for 25 years. The early budbreak
and sunny, warm summer led into mild September days with
cold nights when we harvested at dawn at ideal ripeness.
Dawn harvesting done in late summer preserves acidity and keeps
fruit cold for better flavor when pressing white wines. Whole cluster
pressed the morning of harvest, the cold juices were racked to tank
to ferment cold in stainless steel. We chose VL3 yeast to enhance the
flowery tones and fermented cold slowly at 50°F. We barrel fermented
a small amount for reserve styled Fume Blanc. We used three
puncheons in this blend and one barrel of Sémillon for complexity
and richness. Aged for four months and bottled young, we captured
the favorite style of bright and rich, ripe and floral Sauvignon Blanc.
Ready to drink young where it carries itself with many varied foods