In Stock
Awards
- 99 Points, Double Gold at the 2018 California State Fair Commercial Wine Competition
- Double Gold at the 2018 San Francisco Chronicle Wine Competition
- Double Gold at the 2018 North of the Gate Wine Competition
- 92 Points at the 2018 Jerry D Mead’s New World International Wine Competition
- 92 Points, Gold at the Orange County Wine Society 2018 Commercial Wine Competition
- 91 Points, Gold from the Beverage Tasting Institute (Tastings.com)
- 90 Points, Gold at the 2018 Winemaker Challenge International Wine Competition
- Gold at the 2018 American Fine Wine Invitational Competition & Gala
- 90 Points, Gold at the 2018 San Diego Wine Challenge
Wine Specs
Vintage
2017
Varietal
Sauvignon Blanc
Appellation
Lodi
Harvest Date
8/14/17
Acid
6.5
pH
3.46
Aging
Stainless Steel
Fermentation
Inoculated
Bottling Date
12/8/17
Residual Sugar
0.51%
Alcohol %
13
Wine Profile
Tasting Notes
This Sauvignon Blanc captures aromas of citrus, mango and a touch of lime. On the palate, these citris notes are complimented by tropical fruit flavors of guava and passion fruit. Balanced with crisp acidity and juicy flavors for a lingering finish.
Vineyard Notes
These grapes are grown by Mohr Fry Ranches and are certified by Lodi Rules as Sustainably Grown. Located off of Acampo road in the Mokelumne River Sub AVA or the greater Lodi Appellation. Vines are grown on a trellis and are oriented east to west in flat sandy loam soil. Sauvignon Blanc hails from the Bordeaux region of France and has gained fame for its ability to express regional terroir throughout the wine growing regions of the world. We utilize the same clone (clone 1) that had help put New Zealand Sauvignon Blanc on the map. Lodi produces a more citrusy style, but our wine still has hints of grassiness, without being too herbaceous.
Winemaker Notes
Grapes were harvested in two separate picks, one week apart two get two different ripeness levels. Both picks were machine harvested and gently whole cluster pressed to a temperature controlled stainless steel tank. The juice was racked and fermented cold in a stainless steel tank. After a long fermentation, the wine was clarified and held cold until it could be finished for an early bottling to maintain freshness and liveliness.