Oxford Landing Sauvignon Blanc 2008

We cool ferment so as not to lose these flavors that have been captured in the vineyard. Cool fermentation takes place in steel tanks, where the wine is kept in controlled, cool temperatures and undergoes a slow, even fermentation. This ensures a certain freshness to the wine and enhances delicate flavors.

The vines developed robust canopies despite the prevailing drought conditions through the early growing season with record heat for the month of November. Mild weather throughout December to February provided optimal ripening conditions. Bountiful herbaceous flavor of classic Sauvignon Blanc. Picked in the coolest part of the morning and left for skin contact as cold must post crushing allows maximal flavor extraction. Juices are handled to exclude air contact and preserve natural fruit flavors. Cool fermentation with aromatic yeast strains bring to the punchy varietal zest of Sauvignon Blanc. Suitable for vegans