We sourced the fruit for this wine from Charles Vineyard, located at the warmer end of the valley, near Boonville. The Sauvignon Blanc at Charles Vineyard, on the valley floor, is usually among the first grapes harvested in Anderson Valley. It is planted with a proprietary selection of Sauvignon Blanc which consistently yields grapes with rich melon and tropical flavors.
The fruit was delivered to the winery cold and gently destemmed before pressing. It was allowed prolonged time in the press for skin contact to extract the aromatic compounds and soften the acidity. We pumped the juice into a stainless steel tank to allow the solids to settle out. After three days, it was racked to another stainless steel tank to begin fermentation. The Charles fruit was fermented in stainless steel to preserve its fruitiness. This wine was sterile filtered and underwent no malolactic fermentation before bottling. No animal derived products were used in the making of this wine.
Aromas of gooseberries, boxwood, alyssum, and lemon grass are followed on the palate by flavors of passion fruit, Meyer lemon, kiwi, and hints of wet stone with a crip and refreshing finish.
This wine pairs beautifully with the brininess of fresh oysters. It would also complement light fish dishes like steamed clams with garlic butter, halibut, ahi tuna, poke with wasabi, and crispy sea bass with noodles.