Round Mountain Sauvignon Blanc

The grapes were pressed and allowed to settle naturally and racked slightly "dirty" to barrel for fermentation. Mainly older, neutral French oak was used (about 5% new). Malo-lactic fermentation was not encouraged, but a few of the barrels inevitably go through naturally. Partial lees stirring helps to balance the higher acidity and gives the wine some added palate weight.

Five years into organic farming, the vineyards are in excellent shape and fared well in an interesting season. Warm, but not excessive, temperatures during early harvest produced quality fruit with enhanced aromatics and richness. With smaller berries positively affecting the skin/juice ratio, the vintage produced concentrated white wines with good texture. This is an old vineyard located on one of the highest slopes on our farm. The soils are a moderately textured decomposed granite. It is an excellent site that gives a nice balance of flavour.

After about 9 months on the lees, the wine was carefully racked, given a light fining and bottled with minimal filtration.