Made in a style reminiscent of a Pouilly-Fumé, this wine leads with minerality, almond, walnut, honeydew, kiwi, white grapefruit, and honeycomb. A structured and complex Sauvignon Blanc that is thoughtful and intriguing.
This fruit was whole cluster pressed with no SO2, and was allowed to ferment naturally. It was aged on the lees, without stirring in a combination of new and used French Oak for 7 months. Malolactic fermentation was completed and this wine was filtered for clarity before bottling.
2019 Thereafter Sauvignon Blanc
$26.00
This wine comes from a farm in Contra Costa county. The farmer there has been regenerating the farm and moving towards organics after a history of commercial farming. The rows this wine comes from have been farmed organically for the last several years, with a concentration on intentional leafing.
The fruit is actually Sauvignon Musque, which is a clone of Sauvignon Blanc that was brought over from France in the 1960’s. It has less vegetal and more perfumed characteristics, and is often added to high end California Sauvignon Blancs to add texture, weight and depth.
The other term you should know regarding this wine is terpenes. Terpenes are volatile compounds that contributes to the aromas in a wine. We often think of the characteristics when we think of Gewürztraminer, Muscat, and Riesling. Some of the aromas you would recognize are cilantro, rosemary, citrus oils, and lychee. I mention this because James and Lorenza made this wine to highlight these characteristics over more traditional California Sauvignon Blanc tropical notes.