About professional Ratings
An early bud break and cold May resulted in poor fruit set, followed by a hot summer. This triggered an early harvest with the lowest yields we've ever seen from Sauvignon Blanc. The result was a beautiful wine with lower alcohol and acid. The combination of the right clones and cool growing region produced juicy tropical fruit and lemongrass flavors with a touch of minerality at the end of a long finish that are perfect with a wide range of food, including grilled seafood, chicken, oysters, creamy pastas dishes and summer salads.