2019 Readers Sauvignon Blanc
Fermented in 80% steel and 20% French oak barrels
March 4th, 2019
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