This bright example of Dry Creek Valley Sauvignon Blanc shows fresh fruit aromas of citrus, gooseberry and green apple. The flavors coincide with a refreshing and bright acidity followed by a lingering and clean finish.
The grapes were handpicked and pressed whole cluster. It was fermented cold and aged in stainless steel tank for 5 months to preserve its bright varietal character. The wine was allowed to go through malolactic fermentation to soften the naturally high acidity.