The grapes were sourced from two vineyards, both organically farmed. Our own Atrea Ranch is planted to Sauvignon Musque, which grapes add subtle melon notes and backbone to the blend. The dry-farmed Lolonis Vineyard, planted in 1945 and recognized as the oldest Sauvignon Blanc in California, provides the minerality and austerity we strive for in our rendition of Sauvignon Blanc.
2017 marked the end of a four-year drought, bringing epic rains to Northern California in the winter and early spring months. While a very warm summer accelerated the growing season for much of Northern California wine country, these dry farmed vineyards seem to work on their own terms, and ripening was slow and steady at both Atrea and Lolonis. We harvested on August 30 and September 16 respectively. The grapes were hand-picked, whole-cluster pressed, and barrel fermented with native yeast in
neutral Burgundian barrels. The wine did not undergo malolactic fermentation. Acid levels were brilliantly elevated, and the concentrated berries produced excellent fruit intensity and weight.
The juice remained on the lees, with bi-weekly batonnage, for 2 months.
Juicy and snappy, our 2017 Sauvignon Blanc opens with barely ripe Anjou pear and lemongrass notes. The palate is invigorating and fresh, with clean acidity that weaves in and out.
Food Pairing Notes
A risotto with early peas and smoked salmon would be a lovely spring pairing, and when fresh basil is available, virtually any dish with a vibrant pesto would be a winner alongside this Sauvignon Blanc.
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