2016 Savagnin

A.B.V. 11.6 %

R.S.     7.5 g/L

T.A.     7.5 g/L
 
HARVEST Early October

SERVE 10-13ଂC

WINEMAKER’S NOTES We picked everything by hand and laid it gently into the baskets. We dried 50% of the fruit for a couple weeks in kiln. We began fermentation in concrete, and finished in stainless steel. We left some sweetness to avoid high alcohol levels.  

SOMMELIER’S NOTES A mutation of Gewurztraminer and parent to Chenin Blanc and Sauvignon Blanc. This example has reflections of all these varietals. Slightly floral on the nose, but not nearly as intense as Gewurz. The acidity is much higher, the palate dryer, and a slight green herb tinge that makes me think of Sauvignon Blanc. A well-balanced wine with weight and structure, and a lengthy finish. This should pair nicely with Asian cuisine...dim sum comes to mind. All I can think of are steam buns with pork belly and shredded cabbage.

Spec Sheet: – Download PDF –