The 2011 growing season was colder and wetter than average because of the La Niña weather pattern bringing lower than average temperatures. The Sauvignon Blanc in Bennett Valley ripened slowly given the cold air coming from Petaluma and San Pablo Bay. The grapes were harvested the first day of October just before a big storm arrived. Fermentation was done at cold temperatures between 55°F and 60°F. Sauvignon Blanc yeast was used to tolerate cold temperatures and promote guava aromas.
Light straw color with aromas of guava, lime, white peach and lemon zest. Emulating the nose, the palate of lemon verbena, white peach, guava and white pepper with a hint of basil and pear lead into a silky mouthfeel with silky acidity.
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