Sauvignon Blanc 2017
Released: May 2018
Bouquet: Lemon, grapefruit and herbal notes followed by tropical aromas.
Palate: Citrus on the attack with herbaceous notes leading to a tropical finish.
Food Pairings: Roasted chicken, turkey and seafood.
Cases Remaining Online
The 2017 vintage got off to a slower start with
cool days and a lot of precipitation leading to flood conditions throughout the
Valley. Bud break started around 14 days later than either 2015 or 2016, but
only a couple of days off of the average of the last 15 years. Once the weather
turned we were in for months of hot, dry conditions and the vineyards had no
problem catching up, hitting all of the key developmental stages as expected.
Our estate grown Sauvignon Blanc was harvested in two separate picks; the first on September 20 was whole cluster pressed before being racked to French oak barrels, of which 23% was new, for fermentation and aging on lees for seven months. The second harvest on September 28 was destemmed before being pressed and fermented in stainless steel. The two picks provided a great palette from which to blend the final wine, with herbaceous notes and a bracing acidity characterizing the first pick, and more richness and tropical notes from the second pick. The Semillon included in the blend was grown on the Northern shores of Osoyoos Lake. This classic partner in a white Bordeaux blend brings richness through the mid-palate and a beautiful oily texture on the finish.