An early bud break began the 2003 growing season, but a cool and rainy May significantly slowed the vine growth. A cooler than average summer followed the spring, resulting in slow, even ripening of the fruit. Cold nights helped in the retention of the flavor and grape acids. Two spectacular, unexpected lightning storms in late August gave us a scare but in the end only rinsed the grapes.
Harvesting at night and during the cool of the early morning helped to retain varietal character. Some vineyard lots were crushed and pressed after a few hours of skin contact, while others were whole cluster pressed. The juice was then fermented in stainless steel tanks at cool temperatures to preserve delicate fruit flavors. After this long slow cool fermentation, the wine was racked, filtered, and prepared for bottling. The 2003 Sauvignon Blanc was bottled entirely using Stelvin screw cap closures. This demonstrates our commitment to preserving the delicate character of this aromatic variety.
The 2003 Sauvignon Blanc is greenish straw in color and is intense in aromas of guava, grapefruit, and passion fruit with hints of lemon zest and straw. On the palate this wine is bursting with tropical citrus flavors. This classic Sauvignon Blanc finishes with crisp and lingering citrus peel notes.
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August 29th to September 7th 2003