Chalk Hill Estate

WINEMAKER'S NOTES

After hand harvesting, the Sauvignon Blanc grapes were whole-cluster pressed and fermentation occurred in both barrels (92%) and tank (8%), prevailing the balance between barrel richness and vibrancy offered by tank fermentation. Native yeasts, used to enhance the wine’s opulence and reveal nuance, were utilized for the majority of the blend. All of the new wine was aged in oak and stirred biweekly through completion of a natural malolactic fermentation. The result is a wine with concentrated and complex varietal expression, mouth-filling flavors, velvety texture, and lengthy finish.
Complete Winemaker Notes

TECHNICAL INFORMATION

Blend:

89% Sauvignon Blanc, 7% Sauvignon Gris, 4% Semillon

Vineyard:

Estate

Appelation:

Chalk Hill

Ageing:

Ten months sur lies, 30% new oak

Fermentation:

92% in barrel, 60% native/ 40% cultured yeast, 100% natural malolactic

Harvested:

September 11- October 2, 2002, Brix: 24.3 T.A.: 5.7 g/l pH: 3.5

Bottled:

January 20-22, 2004 T.A.: 6.1 g/l pH: 3.35

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