· GRAPE SOURCING ·
Grapes for our Sauvignon Blanc were drawn from primarily from vineyards in California’s North Coast, primarily from across Lake County, as well Napa and Sonoma Counties. In these regions, warm days and cool nights create an ideal climate for Sauvignon Blanc grapes.
· WINEMAKING ·
The wine was fermented in stainless steel without the use of any oak and with neutral yeasts, to preserve the aromatic and floral aromas and capture the essence of the Sauvignon Blanc fruit. The palate of grapes from various coastal regions in the wine provided a full spectrum of Sauvignon Blanc varietal characteristics, ranging from melon and fig flavors to lemon grass and zesty citrus. A dash of Muscat adds fruity, floral notes to the aroma and palate.
· WINEMAKER'S NOTES ·
This wine displays crisp Sauvignon Blanc characteristics of gooseberry and lemon grass on the nose, which carry through to the palate along with pear, kiwi and zesty lime flavors that accent the wine through a crisp finish. With racy citrus notes, this wine will enliven dishes that call for a splash of fresh citrus, such as seafood, ocean fish or poultry. It also makes a refreshing pairing with lighter fare such as goat cheese, salads and crudités.
© 2013 Randall-Monroe Winery, Sonoma County, CA. All rights reserved.
Contact Us: email@example.com | P: 707-829-6100