2015 Atlas Peak Sauvignon Blanc
Baker Vineyard in Atlas Peak is a stony vineyard pried out of the volcanic outcrops and surrounding chaparral, with low yields and high intensity. Though this is Cabernet country, Doug decided to put in Sauvignon Blanc to see if we could push the limits on what Sauvignon Blanc could be. Alsace, where we grow our Semillon, is an elegant small vineyard in Oakville. Warm weather in the spring resulted in early and uneven budbreak, and in smaller crops later on. After some warm spells in late August, the very light crop of 2 tons was brought in on August 31st, at 23.8 Brix, with some ripeness variability. The Sauvignon Blanc was pressed and co-fermented with the 12% Semillon, and barrel fermented with Delta yeast. Barrel Fermentation creates a richer more complex palate especially if it can stay on the original lees for 9 months.