Aromas of lemon and guava mingle with scents of freshly cut grass and a hint of vanilla. Flavors of grapefruit, lemon tart and granny smith apple add dimension and interest to this full-bodied, well-balanced wine.
After the grapes arrived at the winery, yeast was added to help release kiwi and grassy aromas. The juice was then cold-settled for two days and fermented in stainless steel tanks at a consistent 55 degrees to retain delicate fruit aromas.
Food Pairing Notes
This Sauvignon Blanc calls for shrimp with capers, seafood salad or hand-rolled sushi.