Our wines

2006 Sauvignon Blanc, Temecula Valley

Growing Season

The 2006 growing season was most noted for its considerable heat spells in early summer, resulting in slower production by the vines. A cooling off in late July and early August to near perfect conditions lead to expected yields of superior quality, especially in the red varietals, which had ideal “hang time” fairly consistent climate during the final six to eight weeks on the vine. Overall, quality was very good, which will yield wines which are complex and well-structured.

Winemaking

Harvested at approximately 24.1° Brix on September 5th, this wine was fermented at cool temperatures in stainless steel tanks for a period of nearly eight weeks, allowing the wine to retain the delicate fruit flavors and crisp acidity inherent in the varietal.

Winemaker’s Tasting Notes

Harvested on September 5th from Galway Vineyard, our 2006 Sauvignon Blanc was fermented at cool temperatures in small stainless steel tanks, allowing the wine to soften and gain complexity while still expressing its varietal characteristics. The bright aromas and flavors of fresh grapefruit, pear and apple are balanced by subtle hints of lemon and grass leading to a crisp, lingering finish.

Suggested Food Pairings

The light aromas and rich fruit flavors of our 2006 Sauvignon Blanc pair wonderfully with light salads, sandwiches, and fish dishes.