||2007 Sauvignon Blanc
The summer of 2007 was memorable. Spectacular conditions in June - warm, dry and breezy - allowed for a near perfect fruit set. It was a long, hot summer with a remarkable stretch of blue skies and plenty of sunshine in late August and throughout September. During this key period, the Sauvignon Blanc grapes achieved maximum ripeness. The vineyard yielded about 2.25 tons per acre. The fruit was hand-picked and delivered directly to the press (by-passing the crusher for whole-cluster pressing) and the juice was immediately chilled and allowed to settle. Fermentation temperature was kept below 18ºC (64 ºF). The cool fermentation helped retain varietal aromas and fruitiness. The wine was fermented entirely in stainless steel tanks to preserve the Sauvignon Blanc varietal character.
Excellent varietal character and purity with aromas of gooseberry and citrus. Pineapple, citrus and melon flavors with balanced acidity.
Appellation: North Fork of Long Island
Variety: 100% Sauvignon Blanc
Total acidity: 7.8 g/l
Harvest Date: September 24, 2007
Brix at Harvest: 23.4
Residual Sugar: 0.6%
Bottling Date: February 6, 2008
Release Date: March 17, 2008
Production: 321 cases