The Sauvignon Blanc comes from the “Godward Vineyard” in Calistoga. The fully botrytised grapes were picked on a frosty morning the day before Thanksgiving. It took 17 Pickers 4½ hours to harvest two and a half tons. Pressing out the juice the next day, there was no turkey dinner for me. The juice averaged 37° brix.
The Semillon is from the “Vinas Las Lomas Vineyard” near Kelseyville in Lake County. The Grapes which were approximately 70% botrytised were picked on December 4th and averaged 32° brix.
The juice from both lots was barrel fermented separately (25% new oak), then Blended in the spring of 2004.
The finished wine has 10.2% residual sugar, 7.5 grams per liter acidity, 3.50 pH, plus 14.2% alcohol.
The flavors and aroma's are reminiscent of tropical pineapple, papaya, apricot and lemon meringue. It finishes with a hint of minerals and vanilla leaving the palette fresh and bright.
403 - 12/375 ml cases produced.